Torta di Cioccolata e Polenta

Chocolate Polenta Cake

Who needs flour when you make this cake without it! It’s a gluten free delight.

This chocolate polenta cake is extremely chocolatey and the polenta gives it a really wonderful texture: crispy on top, light and moist inside.

I finished the cake off with pearl sugar decoration and served it with greek yogurt. 

I cooked mine in a savarin tin in order to create the round shape with a hole in the middle. 

Mangia, mangia! 👩🏻‍🍳

Torta di Cioccolata e Polenta recipe:

150g sugar
150g butter
100g chocolate - use dark or milk chocolate
75g polenta (fine)
2 tbsps cocoa powder
75g ground almonds
2 medium eggs
2 tbsps brandy (optional)
Pearl sugar for decoration (optional)

Serves 8

1. Line a 20cm cake tin with greaseproof paper or spray a savarin tin with oil spray, which is what I used. Preheat the oven to 180℃ fan.

2. Place the butter, sugar and chocolate in a pan over a very low heat and leave to melt. Stir until combined. Remove from the heat and allow to cool a little.

3. Separate the eggs and beat the yolks along with the melted chocolate mixture. Then add the cocoa powder, polenta and ground almonds and stir until just combined.

4. Whisk the egg whites in a clean bowl until stiff. Fold carefully into the chocolate mixture with a metal spoon or spatula.

5. Bake in the oven for 25-30 mins or until firm to the touch.

6. Leave to cool for a few minutes, then turn out onto a wire rack to cool completely.

7. Decorate with pearl sugar or just leave it plain. Serve with some greek yogurt or mascarpone.