Serves 6-8 Difficulty
For cakes: 8 ounces bittersweet gf chocolate, chopped 2 Tablespoons hazelnut butter 4 Tablespoons butter 1/4 cup polenta 1/2 cup milk 3 egg yolks 1 teaspoon vanilla 4 egg whites 1/4 cup sugar 1/4 cup whole hazelnuts, toasted, peeled and halved
Preheat oven to 375 degrees. Butter six 3" ramekins and sprinkle with sugar. Shake out excess sugar. Melt the chocolate in a double boiler over barely simmering water. Stir in hazelnut paste and set aside. In a small saucepan, melt butter over medium heat and gradually stir in polenta. Cook for 2 minutes, stirring constantly. Stir in milk, reduce heat to low and simmer for 30 minutes, stirring frequently. Stir the chocolate mixture into the polenta. Beat in the egg yolks, one at a time. Add vanilla. Transfer the mixture to a large bowl. In a separate large bowl, beat the egg whites until foamy. Gradually beat in the sugar until stiff, glossy peaks form. Fold the egg white mixture into the polenta mixture. Spoon the batter into the ramekins, filling them three-fourths full. Place ramekins in a baking dish and add warm water to come halfway up the sides of the ramekins. Bake for 20 minutes, or until an inserted knife comes out clean.
Serve cakes warm, each on a pool of Raspberry Sauce. Place 4-5 halved hazel nuts on top of cakes.
Hazelnut butter can be found at specialty food stores.