Dark chocolate polenta cake recipe
Dark chocolate polenta cake with salted caramel sauce This gluten-free chocolate polenta cake is sure to impress and is surprisingly easy to make. 150g/5½oz dark chocolate, minimum 70% cocoa solids150g/5½oz ground almonds100g/3½oz polenta1 tsp gluten-free baking powder225g/8oz caster sugar225g/8oz butter, softened, plus extra for greasing3 large free-range eggs1 tsp vanilla extractcrème fraîche, to serve 150g/5½oz dark chocolate, minimum 70% cocoa solids 150g/5½oz ground almonds 100g/3½oz polenta 1 tsp gluten-free baking powder 225g/8oz caster sugar 225g/8oz butter, softened, plus extra for greasing 3 large free-range eggs 1 tsp vanilla extract crème fraîche, to serve 100g/3½oz butter150g/5½oz soft dark brown sugar3 tbsp golden syrup150ml/5fl oz double cream1 tsp vanilla extract generous pinch sea salt 100g/3½oz butter 150g/5½oz soft dark brown sugar 3 tbsp golden syrup 150ml/5fl oz double cream 1 tsp vanilla extract generous pinch sea salt Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in round springform tin and line the base with baking paper.Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool slightly. Mix together the almonds, polenta and baking powder in a small bowl.Beat the sugar and butter in a large mixing bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Fold through the melted chocolate until completely incorporated. Tip the bowl of dry ingredients into the chocolate mixture and fold in using a spatula, until just combined. Add the vanilla extract and fold through.Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes, or until a skewer comes out clean. Remove from the tin and leave to cool slightly on a wire rack. For the sauce, put the butter, sugar and syrup in a saucepan. Bring to a gentle boil, then cook until the sugar has dissolved. Add the cream, vanilla and salt, then whisk. Bring to a steady simmer, then cook for 3 minutes, or until sticky and thick.Cut the warm cake into slices and serve with a little crème fraîche and a drizzle of sauce. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in round springform tin and line the base with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in round springform tin and line the base with baking paper. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool slightly. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool slightly. Mix together the almonds, polenta and baking powder in a small bowl. Mix together the almonds, polenta and baking powder in a small bowl. Beat the sugar and butter in a large mixing bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Fold through the melted chocolate until completely incorporated. Tip the bowl of dry ingredients into the chocolate mixture and fold in using a spatula, until just combined. Add the vanilla extract and fold through. Beat the sugar and butter in a large mixing bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Fold through the melted chocolate until completely incorporated. Tip the bowl of dry ingredients into the chocolate mixture and fold in using a spatula, until just combined. Add the vanilla extract and fold through. Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes, or until a skewer comes out clean. Remove from the tin and leave to cool slightly on a wire rack. Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes, or until a skewer comes out clean. Remove from the tin and leave to cool slightly on a wire rack. For the sauce, put the butter, sugar and syrup in a saucepan. Bring to a gentle boil, then cook until the sugar has dissolved. Add the cream, vanilla and salt, then whisk. Bring to a steady simmer, then cook for 3 minutes, or until sticky and thick. For the sauce, put the butter, sugar and syrup in a saucepan. Bring to a gentle boil, then cook until the sugar has dissolved. Add the cream, vanilla and salt, then whisk. Bring to a steady simmer, then cook for 3 minutes, or until sticky and thick. Cut the warm cake into slices and serve with a little crème fraîche and a drizzle of sauce. Cut the warm cake into slices and serve with a little crème fraîche and a drizzle of sauce. Recipe tips The sauce will keep in a sealed container in the fridge for up to seven days.