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5.0 from 18 votes

Chocolate Polenta Pudding Cake

This chocolatey polenta cake cleverly swaps in cornmeal for flour to make this rich, chocolatey dessert gluten-free.

Prep Time
35 mins
Cook Time
35 mins
Total Time
13 hrs 30 mins
Servings: 10 servings
Calories: 472 kcal
Course: Dessert
Cuisine: American

Ingredients

  • oil for the pan
  • 2 cups water
  • 1 teaspoon fine sea salt
  • 1/2 cup polenta
  • 2 ticks (8 oz) cold unsalted butter
  • 8 ounces dark chocolate (70%) roughly chopped
  • 1/4 cup Dutch process cocoa powder
  • 6 large eggs
  • 1 1/4 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • confectioners’ sugar for dusting

Instructions

    Cup of Yum
  1. Lightly oil a 9-inch (23 cm) springform cake pan and line the base with parchment paper.☞ TESTER TIP: To prevent any leaking from your pan, tightly wrap the bottom in aluminum foil.
  2. Pour 2 cups water into a medium saucepan, add the salt, and bring to a boil over a medium-high heat. Add the polenta, reduce the heat to low, and cook, stirring frequently to prevent it from sticking to the base of the pan, until most of the water has been absorbed, 15 to 20 minutes.
  3. Preheat the oven to 350°F (180°C).
  4. Remove the pan from the heat and add the butter and chocolate. Allow to sit for about 5 minutes, then stir until melted and well combined. Mix in the cocoa powder.
  5. In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs and sugar on high speed until tripled in volume, 4 to 8 minutes. Gently fold half the mixture into the chocolate polenta, then fold in the rest just until no traces of egg are visible, taking care not to overmix. Pour in the vanilla and give the mixture a quick stir to incorporate.
  6. Transfer the batter to the prepared pan and smooth the surface. Bake until the top is dry and somewhat souffléd, with a bit of a jiggle in the center, 30 to 40 minutes.
  7. Remove the cake from the oven and run a thin paring knife around the inside of the pan, then allow to cool completely at room temperature. The cake will sink slightly in the center as it cools.
  8. Place the cake in the fridge overnight before releasing the side and removing it from the pan. Use a sharp thin-bladed knife to cut the cake into slices, wiping the blade between cuts for a clean finish.
  9. Finish with a light dusting of confectioners’ sugar and serve. The cake will keep in an airtight container in the fridge for up to 3 days.

Nutrition Information

Serving 1slice Calories 472kcal (24%) Carbohydrates 43g (14%) Protein 7g (14%) Fat 31g (48%) Saturated Fat 18g (90%) Monounsaturated Fat 9g Trans Fat 1g Cholesterol 161mg (54%) Sodium 285mg (12%) Fiber 3g (12%) Sugar 31g (62%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 472

% Daily Value*

Serving 1slice
Calories 472kcal 24%
Carbohydrates 43g 14%
Protein 7g 14%
Fat 31g 48%
Saturated Fat 18g 90%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 161mg 54%
Sodium 285mg 12%
Fiber 3g 12%
Sugar 31g 62%

* Percent Daily Values are based on a 2,000 calorie diet.