You might think combining polenta , with chocolate and pumpkin is a scary thought but trust me it is a combo well worth trying
Preheat oven to 160° C. Grease 9-inch spring form pan.
Combine water and cornmeal in small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil about 3 to 4 minutes. Reduce heat to low. Cover; cook for 5 to 7 minutes or until mixture is thickened. Remove from heat; let stand 2 minutes.
Add butter, chocolate and vanilla extract; stir until melted. Cool completely. Combine 1/4 cup sugar and egg yolks in small mixer bowl. Beat at medium speed for 3 to 4 minutes or until mixture is thick and creamy. Stir in chocolate mixture.
Beat egg whites in large mixer bowl at high speed until soft peaks form. Continue beating; gradually add 2 tablespoons sugar. Beat until glossy and stiff peaks form. (DO NOT OVER BEAT.) Gently stir in chocolate mixture. Pour mixture into prepared spring form pan.
Meanwhile in separate bowl cream the cheese and add the egg yolk and whole egg , add the spices and sugar and whisk till smooth.Gently pour the mixture into the cake pan without stirring.
Bake for 1 to 1.5 hours minutes or until cake is set in center. Cool completely in pan on wire rack. Remove side of pan. Serve with whipped cream. Sprinkle with chocolate
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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