Chocolate polenta & Frangelio cake…

January, better known as the let’s give everything up and be borderline low and depressed month! A month where we all anticipate our pay day, dread the visa bill hitting the door mat and cut out alcohol, treats and carbs.
Why? Why do we do this to ourselves every January? Veganuary, I have no words so best not mention that trend and dry January, over my dead body! I say let’s stop with immediate effect and simply reduce our intake of alcohol, steady our sweet tooth and moderately enjoy our carbs. The visa bill, alas this I cannot help you with. So, to add a taste of a weekend chocolate treat I give you my aromatic and textured polenta and Frangelico chocolate cake. This cake has a wonderful texture to it and freezes really well and keeps in an airtight container for a week for all to enjoy. I like to serve it with either ice-cream or a little whipped mascarpone, icing sugar and a little added freshly grated clementine zest and juice.
Enjoy January in a moderate and well-deserved fashion.

Serves: 8
Oven: 180C Fan
9 inch buttered loose base cake tin, greased and lined
240g dark chocolate
120g unsalted butter
5 large eggs, separated
145g caster sugar
2 glugs Frangelico or amaretto
100g polenta
Icing sugar to dust (optional)

1. Preheat the oven and prep your tin as mentioned above.
2. Into a small glass bowl break in the dark chocolate and add the butter. Place the bowl over a small pan of simmering water and allow the contents to melt gently. Do not allow the water from the pan touch the glass bowl.
3. Into two separate bowls crack the eggs, yolks into one and whites into the other. Into the yolks add the sugar and incorporate fully.
4. Whisk the whites until they form stiff peaks.
5. Scrape the melted chocolate into the egg yolk mixture and stir.
6. Pour in the Frangelico and polenta. Stir well to incorporate fully.
7. Gently fold the egg whites, half at a time into the chocolate mixture and combine.
8. Scrap into the cake tin and bake for 35-40 minute. Test, allow to cool and then sprinkle with icing sugar. Enjoy with a long espresso.