- 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
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.