Amor Polenta Recipe

Place all the ingredients in a stand mixer fitted with a whisk, whip for 5 minutes, and transfer into the prepared molds, buttered and floured.

Bake in a convection oven at 180°C for about 30 minutes for 400g molds.

Let cool, unmold, and decorate with anti-moisture powdered sugar.

Prepare the cocoa mixture by mixing water and cocoa together.

Take 900g from the previous recipe, add the cocoa mixture, and mix together.

Pour into the mold, alternating the white and cocoa mixtures to achieve a marbled effect.

Bake in a convection oven at 180°C for about 30 minutes for 400g molds.