Polenta Chocolate Cake Recipe
Gluten Free Recipe
Polenta Chocolate Cake is made with instant polenta. Add one half cup or more of raisins, preserved ginger, glace cherries, candied peel, nuts or whatever else you would enjoy in your cake.
Polenta, a staple of Northern Italy, is made from cornmeal. It has a rich yellow color and a slightly sweet flavor. Uncooked polenta makes a delicious gluten free alternative to flour in cakes, biscuits and pastries. Cakes made with polenta tend to be moist and dense with a pleasantly grainy texture.
1 cup instant polenta
3 cups water
1/2 teaspoon baking powder
100g dark chocolate
OPTIONAL: 1/2 cup or more raisins, preserved ginger, glace cherries, candied peel, nuts, whatever else you'd like to add
Bring water to the boil. Add polenta and baking powder while stirring and stir/mash well (a slotted spoon helps) to stop it from getting lumpy.
Immediately add remaining ingredients and stir well (a wooden spoon works well at this point) until the chocolate's melted and everything is mixed in evenly.
Turn into a small springform loose-bottom tin; leave to cool in the fridge. When completely cooled, pop out and enjoy.