Happy 8th birthday to Riegl Palate! It has become a tradition to share a chocolate cake to celebrate this milestone. During all of this time, I’ve posted a new recipe every week and never missed one. Today’s post is number 456 to my site.
One of our favorite restaurants is Restaurant Alba in Malvern, PA, not far from our home (12 minutes without traffic, but who’s counting…). Last fall we had another fabulous meal there which included a gluten-free chocolate polenta cake for dessert. I immediately added it to my list of things to make. Fortunately the perfect occasion arose not long after for me to test out a version of my own.
This recipe is naturally gluten-free – meaning you’re not substituting gluten-free flour for all-purpose flour as it doesn’t contain any traditional flour. I used Bob’s Red Mill Corn Grits Polenta. While polenta is naturally gluten-free, if you’re concerned about cross-contamination, I recommend using one that is certified gluten-free (this one is not). You can grind your own hazelnuts or use a hazelnut flour or meal, such as Bob’s Red Mill’s Hazelnut Flour. Don’t be confused by the use of the word ‘flour’ as it’s simply finely ground (to resemble flour) hazelnuts and nothing else. Don’t skip the coarse sea salt as it makes the chocolate flavor even better. Chocolate and salt are always a winning combination in my book.
This cake is simple to make. The end result is not overly sweet. It has more of a chocolate than hazelnut flavor with a coarse crumb texture thanks to the polenta. Think more coarse than a corn muffin which is made with cornmeal.
A huge thank you to all who read, comment on, share and make recipes from Riegl Palate – it means so much to me. I continue to be amazed by the interesting connections I make or requests I receive. I love it when family and friends reach out to me with a food or cocktail question or a recipe suggestion.
Cheers to the art of good eating and to many more years of Riegl Palate!
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| Chocolate-Hazelnut Polenta Cake (Gluten-Free) | Print |
- 8 tablespoons (1 stick) unsalted butter at room temperature
- 1 cup light brown sugar
- ½ cup finely ground hazelnuts
- 1 cup fine polenta plus more for dusting pan
- ½ teaspoon baking powder
- 1 teaspoon coarse sea salt
- 2 large eggs, room temperature
- ½ cup milk
- 2 tablespoons unsweetened cocoa powder plus more for dusting pan
- ½ cup mini-chocolate chips
- Powdered sugar (for dusting)
- Spray an 8-inch springform pan with oil. Dust with cocoa powder and polenta. Set aside.
- Preheat oven to 350°F.
- In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until pale and fluffy.
- In a small bowl, mix eggs and milk.
- In a medium bowl, stir together hazelnuts, cocoa powder, polenta, baking powder and sea salt.
- With the mixer on low speed, add egg/milk mixture alternating with the dry ingredients to the butter mixture and beat to combine. Mix in chocolate chips.
- Pour batter into prepared pan.
- Bake until a cake tester inserted into the center comes out clean, about 55-60 minutes.
- Transfer to a wire rack to cool. After 15 minutes remove sides of springform pan.
- Dust the top of the cake with powdered sugar just before serving.
- Cake can be made a day in advance. Wrap and store at room temperature.
Source: Variation of a recipe from Sugary & Buttery
I will definitely make this! Is it better with whipped cream or ice cream? Or does it not need either?
Jen – Either works, but I’d go with vanilla ice cream if you have to make a choice. I hope you’re well!