Chocolate-Hazelnut Polenta Cake (Gluten-Free)
Author: Nicole
Ingredients
  • 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)
Instructions
  1. Spray an 8-inch springform pan with oil. Dust with cocoa powder and polenta. Set aside.
  2. Preheat oven to 350°F.
  3. In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until pale and fluffy.
  4. In a small bowl, mix eggs and milk.
  5. In a medium bowl, stir together hazelnuts, cocoa powder, polenta, baking powder and sea salt.
  6. 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.
  7. Pour batter into prepared pan.
  8. Bake until a cake tester inserted into the center comes out clean, about 55-60 minutes.
  9. Transfer to a wire rack to cool. After 15 minutes remove sides of springform pan.
  10. Dust the top of the cake with powdered sugar just before serving.
  11. Cake can be made a day in advance. Wrap and store at room temperature.
Notes
* I recommend Bob’s Red Mill Corn Grits Polenta and Bob’s Red Mill’s Hazelnut Flour. But any coarse polenta will do and you can grind hazelnuts to make your own flour.
Recipe by Riegl Palate at https://www.rieglpalate.com/chocolate-hazelnut-polenta-cake-gluten-free/