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Chocolate & Pumpkin Polenta Cake

You might think combining polenta , with chocolate and pumpkin is a scary thought but trust me it is a combo well worth trying


  • 1 cup water

  • 1/4 cup Polenta

  • 1/2 cup (1 stick) butter softened

  • 6 oz Milk chocolate chopped

  • 1 teaspoon vanilla extract

  • 1/4 cup Brown Sugar

  • 4 large egg yolks

  • 5 large egg whites

  • 2 tablespoons granulated sugar

  • Sweetened whipped cream (to serve)

  • 2 oz. shaved chocolate to decorate

  • 1 package (3 oz) cream cheese, softened

  • 1/2 cup canned pumpkin (not pumpkin pie mix)

  • 1 egg yolk

  • 1 whole egg

  • 3 tablespoons sugar

  • 1teaspoon ground cinnamon

  • 1/4teaspoon ground nutmeg


  • 1.

    Preheat oven to 160° C. Grease 9-inch spring form pan.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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

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