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LOCATION: Recipes >> Cakes Chocolate >> Polenta 02

Print this Recipe    Polenta 02

CHOCOLATE POLENTA CAKE

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

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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