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Donal Skehan
Dark Chocolate Polenta Cake with Salted Caramel Sauce | DonalSkehan.com, Make this decadent gluten-free chocolate cake for your next dinner party and watch it disappear in front of your eyes!
  • desserts-baking

Dark Chocolate Polenta Cake with Salted Caramel Sauce

May 12

This was inspired by the rich polenta cake on the menu at Gato, a fantastic restaurant in NYC. My version is served with salted caramel sauce and a dollop of crème fraiche which I think really takes it to the next level. If you’re a bit worried about about making your own caramel, don’t be – this method is foolproof and results in a dangerously addictive sauce that can be used for serving with ice cream or sticky toffee pudding. Add a splash of amaretto for a boozy finish.

  • time 50 mins
  • serves Serves 8
  • video
Method
  1. Preheat the oven to 180°C/350F/Gas Mark 4 and grease a 20cm/8" diameter springform tin, then line the base with baking parchment.
  2. Melt the chocolate in a small bowl over a pot of barely simmering water. Remove from the heat and allow to cool.
  3. Mix together the ground almonds, polenta and baking powder in another small bowl.
  4. 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.
  5. Tip the bowl of dry ingredients into this mixture and fold with a spatula until just combined. Add the vanilla extract and fold through.
  6. 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.
  7. 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.
  8. 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.

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Ingredients

5oz good quality dark chocolate (use GF if necessary)

1 1/2 cups ground almonds

2/3 cup polenta

1 tsp baking powder (use GF if necessary)

1 cup caster sugar

2 sticks of butter, softened, plus extra for greasing

3 large free-range eggs

1 tsp vanilla extract

Crème fraîche, to serve

For the salted caramel sauce:

1 stick of butter

3/4 cup soft dark brown sugar

3 tbsp golden syrup

2/3 cup double cream

1 tsp vanilla extract

Generous pinch of sea salt

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, plus extra for greasing

3 large free-range 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/8″ Diameter springform tin

Small heatproof bowl over a pot

Small bowl

Large mixing bowl

Saucepan

3.4
(8)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan
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