×

Order Now

Fresh – Now available

Order your copy of Donal's Fresh today!
Fresh-USA-COVER-5percent
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

desserts-baking

Dark Chocolate Polenta Cake with Salted Caramel Sauce

A decadent and delicious chocolate cake with a twist.

50 8
Dark Chocolate Polenta Cake with Salted Caramel Sauce | DonalSkehan.com, A decadent and delicious chocolate cake with a twist.

desserts-baking

Dark Chocolate Polenta Cake with Salted Caramel Sauce

A decadent and delicious chocolate cake with a twist.

Friday, May 12, 2017

Butter, for greasing

150g good quality dark chocolate (use GF if necessary)

150g ground almonds

100g polenta

1 tsp baking powder (use GF if necessary)

225g caster sugar

225g butter, softened

3 large eggs

1 tsp vanilla extract

Crème fraîche, to serve

For the salted caramel sauce:

100g butter

150g soft dark brown sugar

3 tbsp golden syrup

150ml double cream

1 tsp vanilla extract

Generous pinch of sea salt

20cm diameter springform tin

Small heatproof bowl over a pot

Small bowl

Large mixing bowl

Saucepan

 

 

 

50 mins
Serves 8

Inspired by the rich polenta cake served at Gato in NY, this version is served with salted caramel sauce and a dollop of crème fraiche. This method for caramel sauce is foolproof and results in a rich and sweet sauce that can be used for serving with ice cream or sticky toffee pudding. Add a splash of amaretto for a boozy finish.

Preheat the oven to 180°C/350°F/ Gas Mark 4 and grease a 20cm diameter springform tin, then line the base with baking parchment.
Melt the chocolate in a small bowl over a pot of barely simmering water. Remove from the heat and allow to cool.
Mix together the ground almonds, polenta and baking powder in another small bowl.
Beat the sugar and butter in a large mixing bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Fold through the melted chocolate until completely incorporated.
Tip the bowl of dry ingredients into this mixture and fold with a spatula until just combined. Add the vanilla extract and fold through.
Pour the mixture into the prepared tin and place it on the middle shelf of the oven to bake for about 40 minutes or until a skewer comes out clean. Remove from the oven and the tin and allow to cool on a wire rack.
Prepare the caramel sauce; place the butter, sugar and golden syrup in a saucepan and bring to a gentle boil until the sugar is dissolved.
Add the cream, vanilla extract and salt and whisk together. Bring to a steady simmer for 3 minutes until the sauce is sticky and thick. The sauce will keep for up to 7 days in a sealed container in the fridge.
50 mins
Serves 8

Ingredients

Butter, for greasing

150g good quality dark chocolate (use GF if necessary)

150g ground almonds

100g polenta

1 tsp baking powder (use GF if necessary)

225g caster sugar

225g butter, softened

3 large eggs

1 tsp vanilla extract

Crème fraîche, to serve

For the salted caramel sauce:

100g butter

150g soft dark brown sugar

3 tbsp golden syrup

150ml double cream

1 tsp vanilla extract

Generous pinch of sea salt

You'll Need

20cm diameter springform tin

Small heatproof bowl over a pot

Small bowl

Large mixing bowl

Saucepan

 

 

 

You might be interested in...

recipes

Black Forest Gateaux

Black Forest Gateaux
recipes

Chocolate Guinness Cake 

Chocolate Guinness Cake 
recipes

Chocolate Lava Cake

Chocolate Lava Cake
recipes

Dark Chocolate Hazelnut Mud Pie

Dark Chocolate Hazelnut Mud Pie