A simple yet sophisticated bake which works particularly well as an adult dessert. It’s very rich and not overly sweet and is delicious served with cream and raspberries. It’s a bit of a winner too because my chocolate polenta cake is naturally gluten-free.
Since I started my blog over three years ago, I have only made one of my three go to chocolate cake recipes from my pre-blog days. This is not one of them. It’s such a simple cake to make and it performs so well, I don’t quite understand why I haven’t made it for such a long time.
Vital Spark Cakes
As it turned out, I needed a gluten-free cake for the Vital Spark book swap event, I helped out with last month. I thought it better to be covered, just in case. When I was trying to decide what to make, Charlotte of Go Free Cakes suggested the Pink Whisk’s clementine polenta cake. It was a brilliant idea as it reminded me of my very own chocolate polenta cake. No more thinking required.
I’d been meaning to make a raspberry version ever since Divine sent me a bar of their 70% dark chocolate with raspberries. So for this event I went with a raspberry chocolate polenta cake.
One person attending the event was indeed a celiac. She was so delighted there was something there that she could eat, it really made my day.
Chocolate Polenta Cake
Apart from chocolate, the main ingredients are polenta and ground almonds. This makes it completely gluten free, so it’s a perfect cake to bake for mass gatherings.
It’s a fantastically rich cake that I have made many times before. It’s easy, tastes great and has never yet let me down. It’s quite a sophisticated cake and will appeal to many adults, but not so much the children. As it’s so rich, you only need a small piece, which also makes this cake ideal for entertaining.
The method is a simple melt in the pan process. No creaming of rock hard butter required. I don’t know about you, but I often bake quite spontaneously, so rarely manage to get the butter out of the fridge to warm up in time.
It’s not quite a one pan method, however. You need to whisk the egg whites in a separate bowl. There’s no raising agent in this chocolate polenta cake other than the eggs, so it’s important to get as much air in as possible. Just carefully fold in the whites once you’ve mixed the rest of the ingredients together.
Raspberry Chocolate Polenta Cake
My chocolate polenta cake is delicious served with raspberries. So, as stated above, I thought I’d make a raspberry version for the book swap event. I used a 100g bar of Divine’s 70% dark chocolate with raspberries to replace the normal dark chocolate. It’s a simple, but quite effective idea. I also swapped the Marsala for my own homemade redcurrant liqueur.
The raspberry chocolate gives a subtle fruity note which you might not detect unless you’re looking for it.
Gluten Free Warning
There is no guarantee that the chocolate and possibly other products used in this recipe are 100% gluten free. This is because companies such as Divine and Green & Black’s produce their chocolate in a factory where products containing gluten are made. So there could well be traces of gluten.
This may not matter for many, but it could effect this suffering from coeliac disease. Likewise, this may be the case for other ingredients too, such as polenta.
Other Gluten-Free Bakes You Might Like
- Bibingka – coconut cakes
- Black Forest gâteau
- Chocolate pistachio biscotti
- Coffee cardamom chocolate mousse cake
- Peanut butter banana muffins (vegan)
- Raspberry rose friands
- Tiger nut chocolate chip cookies
- Triple chocolate almond brownies
Stay in Touch
Thanks for visiting Tin and Thyme. If you make this simple yet sophisticated chocolate polenta cake, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Chocolate Polenta Cake
Chocolate Polenta Cake
- 150 g unsalted butter
- 150 g muscovado sugar
- 100 g dark chocolate (70% or even 85%)
- 30 g cocoa powder
- 75 g fine polenta
- 75 g ground almonds
- 2 eggs
- 1 tbsp Marsala (or brandy)
- Preheat the oven to 180℃ (350℉, Gas 4).
- Place the butter, sugar and chocolate in a large pan over a very low heat and leave to melt. Stir until combined. Remove from the heat and allow to cool a little.
- Separate the eggs and beat in the yolks along with the marsala.
- Sieve in the cocoa powder and stir. Then add the polenta and ground almonds and stir until just combined.
- Whisk the egg whites in a clean bowl until stiff. This is easiest done with electric beaters, but you can do it by hand if you're feeling strong. Fold carefully into the chocolate mixture.
- Bake in a 20cm (8") prepared round cake tin for 30 minutes or until firm to the touch.
- Leave to cool for a few minutes, then turn out onto a wire rack to cool completely.
- Sprinkle with a little sieved icing sugar and serve with raspberries.