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Chocolate Polenta Cake
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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

How to make

  1. STEP 1

    Heat oven to 300°F. Grease 9-inch springform pan. Set aside.

  2. STEP 2

    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.

  3. STEP 3

    Add butter, chocolate and vanilla; stir until melted. Cool completely.

  4. STEP 4

    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.

  5. STEP 5

    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.

  6. STEP 6

    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.

Tip #1

-To make this recipe gluten-free, use gluten-free vanilla.

Tip #2

- 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.

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