Gluten-and wheat-free chocolate polenta cake

Gluten-and wheat-free chocolate polenta cake

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  • 10
  • Easy
  • Health conscious
  • 30 minutes
  • 11⁄4 hours
  • Woolworths Diemersfontein Chocolate Shiraz 2015

Ingredients

  • 450 g Lindt sea salt or sesame-flavoured chocolate, chopped
  • 225 g butter
  • 11 free-range eggs, separated
  • 150 g xylitol
  • 1 T vanilla extract
  • 90 g polenta

Cooking Instructions

Preheat the oven to 150°C.

Grease a 22 cm cake tin and line with baking paper.

Gently melt the chocolate and butter in a double-boiler. Whisk the egg yolks and 100 g xylitol until fluffy.

Beat the egg whites until stiff peaks form, then add the remaining xylitol and beat until glossy.

Fold the egg yolk-and-xylitol mixture into the chocolate mixture. Stir in the vanilla extract, then fold in the egg whites. Sprinkle over the polenta and gently fold into the mixture.

Pour into the cake tin and bake for 1 ¼ hours.

Cook’s note: Decorate with melted chocolate and fresh berries. You can use any flavoured Lindt dark chocolate.

As an alternative to white flour, polenta adds a depth of flavour and results in moist, dense cakes with a satisfying texture.

Discover more gluten-free treats here or discover more recipes featuring polenta here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • default
    Lyndal van Greunen
    March 10, 2016

    Lindt is not Gluten Free chocolate. Geldof is definitely Gluten Free.

  • Monique Raddall
    March 1, 2016

    Almond flour?

  • default
    Kerryn Gray
    February 26, 2016

    I’d like to bake this with sugar instead of xylitol. Would the quantity be the same?

  • Andrew
    February 23, 2016

    would chickpea flour be a good substitute as well?

    1. TASTE
      February 24, 2016

      Hi Andrew,
      We chatted to Abi and she thinks that substituting an equal volume of chickpea flour in this recipe might end up with a very stodgy cake (and of course, we definitely don’t want that!). It’s best to stick with polenta in this instance.
      Happy baking!
      The TASTE team

  • default
    Faatima
    February 15, 2016

    Hi. Would you use unsalted or salted butter.