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Chocolate Polenta Pudding

Ingredients: To serve 8
5 eggs
5 egg yolks
(250g; ½lb) dark cooking chocolate
2 sticks (250g; ½lb) unsalted butter
½ cup (125g; 4oz) castor (superfine) sugar
2 tbs (¾oz; 20g) plain flour
1/3 cup (40g) white maizemeal (makhai flour; farina di ranturco bianca; white cornmeal; mealie meal; maizemeal)
cocoa powder

The pudding should have a set outer shell, slightly crunchy from the polenta, and a rich, warm, moist centre.

Preheat oven to 400°F; 200°C. Prepare individual dariole moulds (metal moulds, shaped like flowerpots, with flared sides, about 3'' tall; often sold as kulfi moulds). Butter moulds liberally; dust inside with cocoa powder; refrigerate.

You can add flavourings to the chocolate—for example, zest of a seville orange, or a hint of cinnamon. But the polenta and chocolate work well together without any such distraction.

Melt butter and chocolate over a bain-marie. Meanwhile, beat eggs, yolks and sugar until they form the ribbon. Mix chocolate and butter together, then gradually mix warm chocolate into beaten eggs and sugar. Gently fold in polenta and flour. Fill moulds ¾ full and bake immediately in hot oven, about 7 minutes, until just firm on top.

Turn puddings out into individual bowls. Serve hot with vanilla crème anglaise , or just plenty of cream.

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