I confess. I’m probably not a pudding or a mousse particular person; I choose pie to cake. However I do love polenta and fudgy-type brownies, so I made a decision to present this chocolate polenta pudding cake recipe a check drive. I’m glad I did. It was a house run for me and my household tasters.
It was a cinch to make. And fast! The polenta got here collectively because it ought to, though it took a bit longer on my finicky propane cooktop.
I used to be not sure in regards to the baking directions…how a lot jiggle to simply accept. An excessive amount of jiggle at half-hour. I pulled the cake out at 40 minutes and let it sit for some time. In hindsight, one other 5 minutes wouldn’t have damage, however that relies on how mousse-y you need the middle.
Last outcome: nice style and steadiness of textures. It’s wealthy. I didn’t mud it with confectioner’s sugar as a result of I favored the look of the marginally crusty prime. I didn’t serve it with something, though a fruit compote (summer time berries or orange) could be a pleasant complement.
My solely warning: Don’t let it sit round too lengthy at room temperature; the middle will begin to weep. However you probably have any measurement crowd at hand, this received’t be a difficulty, as it would disappear in a flash. We didn’t have a crowd, and it stored properly within the fridge for a number of days.
