Monday, October 31, 2011

Chocolate & Pumpkin Polenta Cake

Halloween is here  and I have been trying to come up with a new fascinating way to use pumpkin in a dessert. This latest creation was based off a recipe I found on, I just made a few changes here and there, but it is a great recipe and you should give it a go. You may be suspicious of the fact that it uses polenta.I would not blame you I did have my doubts . It is nice to be proven wrong once in awhile. The cake was moist and so comforting with the fresh cream yum! I may just add one egg next time and would love to use dark chocolate just to see how different it would turn out.If your looking for something a little different this Halloween why not try this delicious ,Chocolate & Pumpkin Polenta Cake.

Ingredients of Chocolate Polenta Cake:

1 cup water
1/4 cup Polenta
1/2 cup (1 stick) butter  softened
 6 oz Milk chocolate chopped
1 teaspoon vanilla extract
1/4 cup Brown Sugar
4 large egg yolks
5 large egg whites
2 tablespoons granulated sugar
Sweetened whipped cream (to serve)
2 oz. shaved chocolate to decorate

    Pumpkin Filling
    1 package (3 oz) cream cheese, softened 
    1/2 cup canned pumpkin (not pumpkin pie mix) 
    1 egg yolk
    1 whole egg 
    3 tablespoons sugar 
    1teaspoon ground cinnamon
    1/4teaspoon ground nutmeg


    1. Preheat oven to 160° C. Grease 9-inch spring form pan.
    2. Combine water and cornmeal in small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil about 3 to 4 minutes. Reduce heat to low. Cover; cook for 5 to 7 minutes or until mixture is thickened. Remove from heat; let stand 2 minutes. Add butter, chocolate and vanilla extract; stir until melted. Cool completely.
    3. Combine 1/4 cup sugar and egg yolks in small mixer bowl. Beat at medium speed for 3 to 4 minutes or until mixture is thick and creamy. Stir in chocolate mixture.
    4. Beat egg whites in large mixer bowl at high speed until soft peaks form. Continue beating; gradually add 2 tablespoons sugar. Beat until glossy and stiff peaks form. (DO NOT OVER BEAT.) Gently stir in chocolate mixture. Pour mixture into prepared spring form pan.
    5. Meanwhile in separate bowl cream the cheese and add the egg yolk and whole egg , add the spices and sugar and whisk till smooth.Gently pour the mixture into the cake pan without stirring.
    6. Bake for 1 to 1.5 hours minutes or until cake is set in center. Cool completely in pan on wire rack. Remove side of pan. Serve with whipped cream. Sprinkle with chocolate

    1 comment:

    1. Yummy! That looks so moist and delicious! I know polenta is a great alternative for flour.

      I hope you are having fun trick or treating :)