rewind

Wow.  It's been too long since I've blogged (I was stalling until I could upload my pictures on a computer & my mom was nice enough to let me on her new one!)  So I'm posting pictures from Rachel's birthday & the recipe I used to make her delicious, gluten-free chocolate polenta cake.

pretty pink roses

the birthday girl, Trip & her yummy cake

 

pretty paper

 

her two-headed dog sculpture by mario

 

Gluten Free Chocolate Polenta Cake

-1 c. water

-1/4 c. cornmeal

-1/2 c. butter

-6 oz. semi-sweet baking chocolate, chopped

-1 tsp gluten free vanilla

-1/4 c. sugar plus 2 tbsp

-4 egg yolks

-5 egg whites

Preheat oven to 300 degrees & lightly grease an 8 1/2 inch springform pan.

Combine water and cornmeal in a small saucepan on medium heat.  Stir occasionally & bring to boil.  Reduce heat to low.  Cover & cook mixture until thickened (about 7 minutes).  Remove from heat.

After you let polenta stand for 2 minutes, add butter, chocolate and vanilla.  Stir until melted.  Allow to cool.

Place 1/4 c. sugar and egg yolks into a small bowl.  Beat at medium speed until mixture is thick.  Add chocolate polenta mixture.

Beat egg whites in a separate small bowl on high speed until soft peaks form.  Continue beating & add in 2 tbsp sugar until glossy & stiff peaks form.  Fold in chocolate polenta mixture.

Pour into springform pan & bake until middle is set (I had to bake it for about 55 minutes) at least 40 minutes.  Cool completely.  Top with delicious chocolate whipped cream icing....

Chocolate Whipped Cream Icing

-1 c. heavy whipping cream

-1/2 tsp gluten free vanilla extract

-1 1/2 tbsp sugar

-2 tbsp cocoa powder

-3 tbsp cream cheese

Combine all above ingredients.  Make sure they are cold (if whipping cream has been out of the refrigerator I recommend letting the mixture cool in the fridge for a bit).  Beat (or whip) on high speed until stiff peaks form.  

Use to top cake.  Spread with a plastic spatula.  Add strawberries if desired.

How delicious!

xo,

Cayce Danielle