Chocolate Polenta Cake - Crock-Pot Smart-Set Owner's Manual

Chocolate Hazelnut Polenta Cake
Butter, as needed to grease the stoneware
4 ounces semi-sweet chocolate, melted
2 ounces semi-sweet chocolate, chopped into
4 tablespoons butter, melted
cup sugar
/
3
4
2 eggs
1/3 cup milk
1 teaspoon vanilla
cup cornmeal
3 /
4
cup flour
/
1
4
1 teaspoon baking powder
teaspoon baking soda
1 /
2
1 teaspoon cinnamon
teaspoon orange peel, finely minced
1 /
2
cup hazelnuts, finely chopped
1 /
4
Dash of salt
1. Butter and flour bottom and 3 lowest side inches of stoneware, shaking out
any excess flour.
2. In a small sauce pan, melt together 4 ounces of chocolate and butter.
Transfer to mixing bowl.
3. Combine sugar, eggs, and vanilla; beat until fluffy. Add to chocolate and
blend.
4. In a separate bowl, combine cornmeal, flour, baking powder, baking soda,
cinnamon, orange peel, hazelnuts and salt. Mix to blend.
5. Add milk and cornmeal mixture alternately to chocolate until fully
incorporated.
6. Fold in chocolate chunks.
7. Pour into stoneware, cover, and cook on HIGH for 2
but is still moist in the center.
8. Let cool and serve with ice cream or whipped cream.
Serves 6-8
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
-inch pieces
1 /
4
hours, until cake sets
/
1
2
This recipe is ideal for using
E83
the Dual Cycle Mode.
Refer to pg. 10 for instructions.