Chocolate And Cherry Polenta Cake |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This unusual cake has a very nutty flavor. It's a bitter-sweet cake with a dense texture, so add more sugar if you like it sweeter. Ingredients:
1/3 cup quick-cook polenta, or yellow cornmeal |
7 oz. semi-sweet chocolate (use sweet chocolate if you prefer a sweeter taste) |
5 eggs, separated |
3/4 cup superfine sugar |
1 cup ground almonds |
4 tbsp. flour |
grated rind of 1 orange, or 1 tbsp. dried orange rind (availiable in the spice section) |
1 small jar marachino cherries, drained and halved |
confectioners sugar for dusting |
Directions:
1. Place polenta or yellow cornmeal in a bowl and pour over just enough boiling water to cover it, about 1/2 cup. Stir well, then cover the bowl and let it stand for about 20 minutes, or until polenta has absorbed all the excess moisture.
2. Line the base of a 8-1/2 inch round springform pan with a greased parchment paper. Preheat the oven to 375F.
3. Break the chocolate into squares and melt it in a heat-proof bowl set over a pan of simmering water (water bath).
4. Whisk the egg yolks with sugar in another bowl, until thick and pale. Beat in the melted chocolate, then fold in polenta, ground almonds, flour and orange rind.
5. In a clean bowl, whisk the egg whites until stiff. Stir 1 tbsp. of the stiff egg whites into the chocolate mixture, then fold in the rest. Fold in the cherries.
6. Spoon the mixture into the prepared pan and bake at 375F for 45-55 minutes, or until firm to the touch. Cool on a wire rack. Remove from pan and dust with powdered sugar. Serve with coffee or tea.
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