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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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CHOCOLATE POLENTA CAKE WITH AMARETTO FLAVORED WHIPPED CREAM
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A rich and dense flourless cake, made with polenta. 40-45 minutes 8 - 10 people Ingredients 1 cup water 1/4 cup yellow cornmeal 1/2 cup butter 8 oz semi-sweet Ghiradelli chocolate baking bars 6oz chopped, 2 oz shaved, reserve the 2oz for garnish 1 teaspoon vanilla extract 1/4 cup granulated sugar 4 large egg yolks 5 large egg whites 2 tablespoons granulated sugar ALMOND FLAVORED WHIPPED CREAM 1 cup cold heavy cream 2 tablespoons amaretto 2 tablespoons confectioners sugar Directions Preheat oven: 300 degrees Grease 9-inch springform pan. 1. Combine water and cornmeal in small saucepan. Cook over medium heat stirring occasionally until mixture comes to a boil about 3-4 minutes. Reduce heat to low, cover and cook for 5-7 mintues or until mixture is thickened. Remove from heat let stand for 2 minutes. Add butter, 6 oz chocolate and vanilla. Stir until melted. Cool completely. 2. Combine 1/4 cup sugar and egg yolks in small mixer bowl. Beat at medium speed for 3-4 minutes or until mixture is thick and lemon-colored. Stir in chocolate mixture. 3. 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. Careful not to over beat!. Gently stir in chocolate mixture. Pour into prepared pan. 4. Bake for 40-45 minutes or until cake is set in the center. Cool completely in pan on wire rack. Remove side of pan. Serve with whipped cream. Sprinkle shaved chocolate and/or toasted & sliced almonds. For a different taste can also serve with fresh whipped cream and fresh raspberries. 5. Place the cream in a medium bowl and beat with electric mixer at medium speed or by hand until it becomes thick and frothy. While beating, add the sugar and amaretto and continue to beat until soft peaks form.
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