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Chocolate Polenta Cake
Polenta is more commonly associated with savoury dishes, but sits perfectly within this chocolate treat to overcome the problems of cooking and sticking to dietary requirements. This is gluten-free, avoids refined sugars and ticks all the organic, fair-trade and seed patent free boxes.
preheat the oven to 180°C.
bring the milk and honey to the boil in a saucepan.
stir in the polenta and salt and cook gently for 3-4 minutes until thick.
separate the egg yolks and egg whites into different bowls.
cut up the chocolate into smaller pieces and add to the cooked polenta with the vanilla and egg yolks.
whisk up the egg whites until stiff.
fold the egg whites into the rest of the chocolate mix, being careful to keep as much air in as possible.
spoon the mixture into muffin moulds or paper cake cases.
bake for 20-25 minutes then remove from the oven and cool completely before removing from the tin. It should be crumbly and cracked on the outside (like a brownie) and almost mousse-like inside.
serve with some fresh berries and fresh mint sprig.
Makes 8
- milk (300ml)
- polenta (90g)
- honey (50g)
- pinch of salt
- dark Fairtrade mint chocolate (120g)
- ½ tsp vanilla
- 1 eggs
- double cream (50ml)