Chocolate Polenta Cake
In Italy mention "torta" and a smile is your response. Torta is usually served adorned with powdered sugar, a judicious swirl of whipped cream or mascarpone and perhaps some fresh fruit. With the exception of special family celebrations such as weddings and birthdays, cakes usually are not layered or frosted. If anything is added to torta, it is a flavorful syrup. Italian torta is not a towering sticky-sweet mass but rather a delicately balanced finish to a good meal.
Honey figures predominantly in cakes, especially those made with a small amount of polenta. Polenta cakes are loved, anticipated when a mother or grandmother is making them. Not only do we serve them as dessert, but often we enjoy them for breakfast with a cappuccino or as a snack because the polenta makes the torta more substantial and nutritious.
Have all ingredients at room temperature.
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8
tablespoons unsalted butter (1 stick; 4 ounces)
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1/4
cup granulated sugar (2 ounces)
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1/2
cup mild honey (clover, acacia, wildflower or tupelo)
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1
large egg
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3
tablespoons minced orange zest (3 oranges)
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2
teaspoons vanilla extract
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1/2
cup fine or instant polenta (3 ounces)
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1
cup cake or "00" flour (tapped down; 5 ounces)
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2
teaspoons baking powder
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pinch salt
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1
cup milk
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1/2
cup Dutch-processed cocoa (2 ounces)
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Syrup: -
1/2
cup fresh orange juice
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1/4
cup honey (same as above)
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Garnish: -
powdered sugar sifted on top of cake
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whipped cream
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fresh berries
Parchment paper for lining the bottom of the cake pan
Unsalted butter and flour for the pan
1. Preheat the oven to 325º F/165º C. Butter and flour the inside of the baking pan. Using the paddle of the mixer, on medium speed: beat the butter for 2 minutes until creamy and fluffy. Add the granulated sugar and beat for 1 minute until creamy and fluffy. Scrape the bowl. Pour in the honey and beat until smooth and creamy. Scrape the bowl, add the egg and beat for 1 minute. Add the orange zest, pour in the vanilla extract and beat for 1 minute. Scrape the bowl.
2. With the mixer on medium speed, pour in the polenta and beat for 1 minute. Add the flour, baking powder and salt in 3 batches, alternating with the milk, on low-medium speed. Blend very well, about 1-2 minutes total time, scraping down the sides of the mixing bowl as well as the bottom, but do not over beat or the batter becomes stiff. It should remain supple. Sift in the cocoa and beat for several seconds until blended. Scrape the bowl.
3. Immediately pour into the cake pan, level, place in the center of the oven. Bake for 50-55 minutes for the 8 " cake or 40-45 minutes for the 9 " cake or until there are a few small cracks on the cake's surface and a baking needle comes out clean when inserted in the center of the cake. (You can quickly tap your fingertip on the cake's surface and the cake should bounce back.) Transfer the cake to a cooling rack, rest for about 15 minutes.
4. Syrup: In a small saucepan, combine the juice and honey, stir well to blend. Over medium heat, warm for a few minutes until the syrup almost boils. Remove from the heat. Pierce the cake with tynes of a fork, then baste the cake with the syrup. Allow the syrup to penetrate the cake for about an hour until the cake is cold. If using the springform pan, release and remove the sides. Place a large plate over the cake and pan, quickly invert, peel off the parchment paper and invert again onto a serving plate. Polenta produces a moist, dense cake that will be 2 " high for the 8 " cake and 1 1/2" high for the 9 " cake.
5. Serving: Sift the powdered sugar on top of the cake. Slice and garnish with whipped cream and fresh berries.
