Chocolate Polenta Cake

Today we made Chocolate Polenta Cake!

This recipe is from the book, “Butter, Sugar, Eggs, Flour” by Gale Gand, Rick Tramonto and Julie Moskin; published in 1999.

We made half the recipe.

16oz chocolate chips, 8oz butter, 11 eggs, separated, 3/4C sugar, 2T: brandy, cognac, Grand Marnier, Amaretto or Sambuca; 1/2C polenta (aka cornmeal; not quick-cooking), powdered sugar

Preheat oven to 300F. Melt chocolate and butter. Blend well. Cool. Whip yolks and 1/2C sugar until very light and fluffy. Whip whites until soft peaks form. Add remaining 1/4C sugar. Continue whipping untill stiff and glossy, about 30 seconds more. Gently blend yolks into chocolate until barely combined. Sprinkle polenta and alcoholic drink evenly on top of batter and fold in. Fold in whites. Pour into parchment lined 9″X13″ pan. Bake until center is firm and cake comes away from sides of pan 1- 1 1/4 hours. Cool in pan. Sprinkle on powdered sugar, if desired.

Ginger Chocolate Shortbread

Today I made Ginger Chocolate Shortbread!

This recipe is from the book, “125 Best Chocolate Recipes” by Julie Hasson, published in 2004.

I made 2/3 of the recipe.

1 3/4C flour, 1/4C cornstarch, 1/4t salt, 1C butter, 1/2C sugar, 1C chocolate chips, 3/4C candied ginger, diced

Preheat oven to 350F.

Ginger Choc Shortbread

Mix dry ingredients. In separate bowl, beat butter and sugar. Mix in dry ingredients until just blended.

Work in ginger and chips.

Ginger Choc Shortbread

Ginger Choc Shortbread

Ginger Choc Shortbread

Ginger Choc Shortbread

Press into greased 9″X13″ pan. Bake 30-40 minutes or until golden brown. Cool in pan. Cut into bars.

Ginger Choc Shortbread