Chocolate polenta cake

Chocolate polenta cake

Gluten-free

By
From
How to Cook Cakes
Serves
6-8
Photographer
Peter Cassidy

The addition of coffee enhances the flavour of the chocolate here, rather than giving the cake a mocha taste. The cake is turned directly onto a serving plate as it is quite fragile and can break if moved around. It has a lovely light texture and is ideal for those who are avoiding gluten. You will need a 22cm round cake tin.

Ingredients

Quantity Ingredient
oil, to grease
140g caster sugar, plus extra to dust
rice flour, to dust
225g good quality dark chocolate, (70% cocoa solids)
115g unsalted butter
70ml espresso coffee
5 eggs, at room temperature
3 tablespoons dark rum
85g fine polenta

Method

  1. Heat the oven to 180°C. Lightly oil the cake tin, line the base with a disc of greaseproof paper, then brush the disc with oil. Dust with caster sugar and then with a little rice flour, tapping out any excess.
  2. Cut the chocolate and butter into small pieces and put in a heatproof bowl. Set the bowl over a saucepan of just-boiled water, ensuring the bowl is not touching the water. Give the mixture an occasional stir to encourage it to melt. When almost melted, stir in the espresso and set aside to cool.
  3. Separate the eggs, putting the yolks in a medium bowl and the whites in a large bowl. Add 85g of the sugar to the yolks along with 1 tbsp of the rum and, using an electric whisk, beat well until pale and thick.
  4. With clean beaters, whisk the egg whites to the medium peak stage. Gradually whisk in the remaining sugar until the mixture is thick and glossy.
  5. Using a large metal spoon or a spatula, fold the melted chocolate mixture into the yolk mixture along with the remaining rum and the polenta. Gently fold in the egg whites.
  6. Pour the mixture into the prepared tin and bake in the middle of the oven for 40–50 minutes until a skewer inserted into the centre comes out clean.
  7. Remove from the oven and leave the cake to cool in the tin for 10 minutes, then turn out onto a serving plate and remove the lining paper. Leave to cool completely before cutting into slices and serving with crème fraîche.
Tags:
cakes
baking
Leiths
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