📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Don't skip this step – trust me, it's a lifesaver for easy removal later!
2. In a medium saucepan, bring 2 cups of water to a boil. Slowly whisk in 1 cup coarse polenta, stirring constantly to prevent lumps. This is crucial, so keep whisking vigorously! Think of it as a mini arm workout.
3. Reduce heat to low, and continue stirring for 5-7 minutes, or until the polenta thickens into a creamy consistency. Remove from heat and set aside to cool slightly. It should be thick enough to hold its shape, like a very thick pudding.
4. While the polenta is cooling, melt 6 ounces of bittersweet chocolate in a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly, too. You want the chocolate and polenta to be roughly the same temperature when you combine them.
5. In a large bowl, whisk together 2 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract until light and fluffy. If you don't have a stand mixer, your arm will get a workout here, too!
6. Gently fold in the cooled polenta and melted chocolate into the egg mixture. Don't overmix – a few gentle folds are all you need. Overmixing will make it tough.
7. Pour the batter into the prepared baking pan and spread evenly. A spatula is perfect for this.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter!). Start checking around the 30-minute mark. Every oven is different!
9. While the cake is baking, prepare the raspberry coulis. In a saucepan, combine 1 cup fresh raspberries, 1/4 cup granulated sugar, and 2 tablespoons lemon juice. Smash the raspberries a bit to release their juices.
10. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 5-7 minutes, or until the raspberries have softened and the sauce has thickened. Use a potato masher for extra smooth coulis if you like.
11. Remove from heat and strain the coulis through a fine-mesh sieve to remove the seeds. This step is optional but results in a much smoother, more elegant coulis. You can decide if this step is important to you.
12. Let the cake cool completely in the pan before slicing. Once cooled, top each slice with the raspberry coulis and a few fresh raspberries for garnish, if you're feeling fancy. I always add extra raspberries!
13. Store the cake and coulis separately (see FAQ). Enjoy!