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| Chocolate Polenta Cake | |
| Originating in Italy, Polenta Cake is not only delicious but also Gluten Free. | |
| Ingredients | Enough for a 9 inch cake tin | |
| 225g / 8oz | Plain Chocolate, broken into pieces |
| 110g / 4oz | Unsalted Butter |
| 5 | Eggs |
| 140g | Caster Sugar |
| 3 tblsp | Dark Rum |
| 85g / 3oz | Fine Polenta |
| Instructions | |
| 1. Preheat the oven to 180°C or gas mark 4. Grease and line a 9 inch cake tin. Dust lightly with caster sugar and then flour. Tap out excess. | |
| 2. Put the chocolate into a saucepan with teh butter. Melt gently over a low heat (or in a Bain Marie). Remove from the heat and allow to cool slightly. | |
| 3. Seperate the eggs. Beat the yolks with the caster sugar. Add 1 tablespoon of the rum and continue beating until thick and pale. | |
| 4. Fold the melted chocolate mixture into the egg and sugar mixture | |
| 5. Whisk the egg whites until thick and holding a medium peak. Gradually whisk in the remaining sugar until thick and glossy. | |
| 6. Fold the remaining rum and the polenta into the chocolate mixture, using a large metal spoon, and finally fold in the egg whites. Pour into the prepared tin. | |
| 7. Bake in the centre of the oven for about 30 mins and allow to cool in the tin for 10 minutes, then turn out on to a serving plate and leave to cool completely. Great served with a little Mascarpone. | |