Chocolate-Hazelnut Polenta Cake (Gluten-Free)
Ingredients
- 8 tablespoons 1 stick unsalted butter at room temperature
- 1 cup light brown sugar
- 1/2 cup finely ground hazelnuts
- 1 cup fine polenta plus more for dusting pan
- 1/2 teaspoon baking powder
- 1 teaspoon coarse sea salt
- 2 large eggs room temperature
- 1/2 cup milk
- 2 tablespoons unsweetened cocoa powder plus more for dusting pan
- 1/2 cup mini-chocolate chips
- Powdered sugar for dusting
Instructions
- 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.
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.
