They're practically molten when the cake is served warm. That comforting quality corn has was meant to be paired with the brazen lushness of chocolate.
Sweet polenta is nothing new in Italy's corn country.
Honey, sugar and grape syrup made polenta a special treat even in the times when families lived on it day after day. The chocolate here is pure opulence, a wonderful foil for the humble polenta. The cake brings together rich man's and poor man's food. Freshness and a minimum of processing are the two qualities most important in a cornmeal. Be sure it smells appealing and has no acidic or stale aroma.