However, I needed a gluten free cake for the Vital Spark book swap event, I helped out with last month, just in case. When I was trying to decide what to make, Charlotte of Go Free Cakes suggested the Pink Whisk's clementine polenta cake. Brilliant idea which reminded me of my very own chocolate version. And Fair Trade Fortnight had only just finished, so a particularly apt time to use the Divine bar. No more thinking required.
This is what I did:
- Melted 150g unsalted butter in a large pan over a low heat.
- Added 100g Divine's 70% dark chocolate with raspberries.
- Added 150g dark muscovado sugar.
- Stirred until all melted and combined then left to cool a little.
- Beat in 2 duck egg yolks and 1 tbsp redcurrant liqueur (rather than Marsala or brandy)
- Sieved in 75g ground almonds, 75g fine polenta and 30g cocoa powder (G&B) and stirred into the chocolate mixture.
- Whisked 2 duck egg whites until stiff, then folded into the batter.
- Poured into a 21cm cake mould and baked at 180C for 30 minutes when the top was firm to the touch.
NB 13/4/12 I have been made aware that there is no guarantee that the chocolate and possibly other products used in the recipe are 100% gluten free. This is because Divine chocolate is produced in a factory where products containing gluten are made and this could be the case for other things too, such as the polenta. You can see their disclosure here.