This is a moist, rich chocolate cake made totally without flour.
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1 cup water
1/4 cup cornmeal
1/2 cup Land O Lakes® Butter
6 (1-ounce) squares semi-sweet baking chocolate, chopped
1 teaspoon vanilla
1/4 cup sugar
4 large Land O Lakes® Eggs (yolks only)
5 large Land O Lakes® Eggs (whites only)
2 tablespoons sugar
Land O Lakes® Heavy Whipping Cream, whipped
Shaved chocolate, if desired
Heat oven to 300°F. Grease 9-inch springform pan. Set aside.
Combine water and cornmeal in 1-quart saucepan. Cook over medium heat, stirring occasionally, 3-4 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 5-7 minutes or until mixture is thickened. Remove from heat; let stand 2 minutes.
Add butter, chocolate and vanilla; stir until melted. Cool completely.
Combine 1/4 cup sugar and egg yolks in bowl. Beat at medium speed until mixture is thick and lemon-colored. Stir in chocolate mixture.
Beat egg whites in another bowl at high speed until soft peaks form. Continue beating, gradually adding 2 tablespoons sugar, until glossy and stiff peaks form. (Do not over beat.) Gently stir in chocolate mixture.
Pour mixture into prepared springform pan. Bake 40-45 minutes or until cake is set in center. Cool completely. Garnish with whipped cream, if desired. Sprinkle with chocolate, if desired.
-To make this recipe gluten-free, use gluten-free vanilla.
- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.