second time I forgetfully left it in the oven for hours and it was like a brick. This time I used maize flour, which I assume is equivalent to fine polenta. The cake was moist and fudgy, though still slightly grainy.
I made it for a Mothers Day lunch at my parents' house today. I baked it first thing yesterday morning before we were out and about. It has been a busy weekend with a visit to the Collingwood Children's Farm Farmer's Market, a trip to the cinema to see a rather silly movie called Dark Shadows, my niece's first communion mass, and today's family lunch.
My chocolate polenta cake went down well too, especially with my niece Ella. We all agreed it was rather rich. Many preferred it with cream. I think I got it right this time. However, I still am not so keen on the texture. The grainy texture reminds of what I don't like about lots of gluten free flours. I'd much prefer to stick to flourless cakes with just ground almonds such as Jill Dupleix's recipe. Now what do I do with the rest of the maize flour?
I am sending this to Laura of How to Cook Good Food who is hosting We Should Cocoa in May and has chosen almonds for the challenge.
Previously on Green Gourmet Giraffe:
One year ago: My ten rules for food blogging
Two years ago: Awards and a kreativ meme
Three years ago: Pumpkin and Goats Cheese Muffins
Four years ago: Mum’s Banana Cake
Five years ago: Cardamom and Chocolate Cake Comforts
Chocolate polenta cake
From Chocolate Log Blog
150g butter (I used margarine)
150g brown sugar
100g dark chocolate (mine was a Lindt strawberry version)
2 eggs, separated
1 tbsp brandy (I used lime juice)
75g ground almonds
75g fine polenta (I used maize flour)
Grease and line a 20cm round cake tin. Preheat oven to 180 C. Put butter, sugar and chocolate in a medium-to-large bowl and melt together in the microwave (I think it took me about 1-2 minutes). Stir in egg yolks and brandy, then ground almonds and polenta. Beat egg whites to the stiff peak stage in a small bowl and fold into the chocolate mixture. Pour into prepared tin and bake for about 30 minutes. Cool in the tin.
On the Stereo:
Revisited and Remixed: Popul Vuh
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