Chocolate Polenta Cake

Gluten Free, Large Cakes | 18th February 2009 | By

This is a fantastically rich cake that I have made many times before – it’s easy, tastes great and has never yet let me down.

  • Preheat oven to 180°C (gas 4)
  • Melt 100g dark chocolate (70% or even 85%) with 150g unsalted butter and 150g muscovado sugar in a pan on very low heat.
  • Sieve 30g cocoa powder into a mixing bowl and add 75g fine polenta and 75g ground almonds.
  • Make a well in the centre and add melted chocolate mixture (this is generally how I do most of my cakes as I find creaming rock hard butter a real pain and baking is something I usually do quite spontaneously so am rarely organised enough to get it out of the fridge and into a warm place well in advance).
  • Mix in together with 2 eggs yolks and 1 tbsp Marsala (or brandy)
  • Whisk 2 egg whites until stiff and fold into mixture.
  • Bake in a 20cm prepared round cake tin for 30 mins or until firm to the touch.
  • Cool on a wire rack.
  • Sprinkle with a little sieved icing sugar and serve with raspberries
Mmmm – delicious!


  1. Leave a Reply

    9th March 2009

    I imagine the polenta/almond combo would lead to a gritty texture. Or maybe gives the recipe a bit of substance?

  2. Leave a Reply

    23rd March 2009

    Gritty sounds a bit pejorative – I prefer to seay it gives it an interesting texture!

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