Chocolate Polenta Pudding Cake

Instructions

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.

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.

Preheat the oven to 350°F (180°C).

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.

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.

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.

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.

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.

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.

Dessert