Choc And Almond Polenta Cake Recipes

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DARK CHOCOLATE POLENTA CAKE WITH SALTED CARAMEL SAUCE



Dark chocolate polenta cake with salted caramel sauce image

This gluten-free chocolate polenta cake is sure to impress and is surprisingly easy to make.

Provided by Donal Skehan

Categories     Desserts

Yield Serves 8

Number Of Ingredients 15

150g/5½oz dark chocolate, minimum 70% cocoa solids
150g/5½oz ground almonds
100g/3½oz polenta
1 tsp gluten-free baking powder
225g/8oz caster sugar
225g/8oz butter, softened, plus extra for greasing
3 large free-range eggs
1 tsp vanilla extract
crème fraîche, to serve
100g/3½oz butter
150g/5½oz soft dark brown sugar
3 tbsp golden syrup
150ml/5fl oz double cream
1 tsp vanilla extract
generous pinch sea salt

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in round springform tin and line the base with baking paper.
  • Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool slightly.
  • Mix together the almonds, polenta and baking powder in a small bowl.
  • Beat the sugar and butter in a large mixing bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Fold through the melted chocolate until completely incorporated. Tip the bowl of dry ingredients into the chocolate mixture and fold in using a spatula, until just combined. Add the vanilla extract and fold through.
  • Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes, or until a skewer comes out clean. Remove from the tin and leave to cool slightly on a wire rack.
  • For the sauce, put the butter, sugar and syrup in a saucepan. Bring to a gentle boil, then cook until the sugar has dissolved. Add the cream, vanilla and salt, then whisk. Bring to a steady simmer, then cook for 3 minutes, or until sticky and thick.
  • Cut the warm cake into slices and serve with a little crème fraîche and a drizzle of sauce.

ALMOND-POLENTA POUND CAKE



Almond-Polenta Pound Cake image

Yield Makes one 4 x 8-inch loaf

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, room temperature, plus more for the pan
1 cup cake flour (not self-rising), plus more for the pan
1/3 cup almond paste (3 1/4 ounces)
2/3 cup plus 1 1/2 tablespoons sugar
1/3 teaspoon pure vanilla extract
1/3 teaspoon pure almond extract
2/3 cup heavy cream
4 large eggs, room temperature, separated
1/2 cup coarse cornmeal (polenta)
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat the oven to 350°F with a rack in the lower third. Butter an 8 × 9 4-inch loaf pan; dust with flour, and tap out excess. In the bowl of an electric mixer, cut the almond paste into 2/3 cup sugar with 2 forks until it resembles coarse meal. Add the butter; using the paddle attachment, beat until soft and light, about 4 minutes.
  • In a medium bowl, whisk together the extracts, cream, and egg yolks. With the mixer on medium, gradually add the cream mixture to the butter mixture. In a small bowl, stir together the flour, cornmeal, baking powder, and salt. Sift half the flour mixture over the butter mixture, and fold to combine. Fold in the remaining flour mixture.
  • In another mixing bowl, beat the egg whites and remaining 1 1/2 tablespoons sugar on medium speed to stiff peaks, 2 to 3 minutes. Fold into the batter.
  • Pour the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 1 hour. If the top begins to brown too much, cover loosely with foil. Let cool before serving.

MOIST CHOCOLATE POLENTA CAKE



Moist Chocolate Polenta Cake image

Provided by Food Network

Categories     dessert

Yield 1 cake

Number Of Ingredients 7

16 ounces semisweet chocolate
8 ounces (2 sticks) unsalted butter
11 eggs, separated
3/4 cup granulated sugar
2 tablespoons brandy or liqueur (recommended: Cognac, Grand Marnier, Amaretto, or Sambuca)
1/2 cup imported polenta or domestic cornmeal (not quick cooking)
Confectioners' sugar

Steps:

  • Preheat the oven to 300 degrees. Butter a 9 by 13-inch cake pan and line it with parchment or waxed paper.
  • In the top of a double boiler set over barely simmering water, melt the chocolate and butter together. Stir well and set aside to cool slightly. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and 1/2 cup of the granulated sugar until very light yellow and fluffy. In a clean, dry bowl, whip the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and continue whipping just until stiff and glossy, about 30 seconds more. Fold the egg yolks into the hot chocolate mixture until barely blended. Fold in the whites until barely blended. Sprinkle the brandy and polenta evenly over the surface of the batter and fold in. Pour into the prepared pan and bake until the center is firm and a tester inserted into the center comes out clean (a few crumbs are okay), 1 to 1 1/4 hours. Let cool in the pan. Cut into squares, dust with confectioner's sugar, and serve.

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