While I have no problem experimenting to find ways of adapting recipes to be gluten free it is sometimes nice to find someone else has already done the work for and I can be sure the recipe is going to work without any trial or error.
Rachel Allen’s cook books are reassuringly user friendly while still being full of interesting recipes. A great everyday book is her Easy Meals, this is the book to go through before you do your big weekly shop as you will definitely find plenty of inspiration for mid week dinners, thereby avoiding that dispiriting wander around the grocery store picking up and putting down random vegetables and trying to figure out yet another use for chicken breasts.
This recipe is for a gluten free Chocolate Polenta Cake which, as all good cakes should be, is as good served warm with a scoop of ice cream or cold with a cup of tea. If you are new to gluten free baking it is also a great recipe to begin with as there is no messing around with unfamiliar gluten free flours, just make sure that your chocolate is gluten free.
200 grams of gluten free dark chocolate
100 grams of butter
225 gams of caster sugar
5 eggs, separated
75 grams of polenta ( fine cornmeal)
grated zest of 1 orange
Butter a 10″ baking tin and line the base with baking parchment.
Preheat your oven to Gas 3, 160, 325f
Break the chocolate in to pieces and place in a heatproof bowl with the butter. Put the pan over a saucepan of simmering water and allow to melt. Once melted remove the bowl from the heat and allow the chocolate mix to cool slightly.
Whisk together the egg yolks and 150 grams of the sugar until it has increased in volume and is light in colour, this should take about 5 minutes.
Fold the cooled chocolate mix in to the egg / sugar batter.
In a clean, dry bowl whisk the egg whites until they form soft peaks, add in the remaining caster sugar and whisk until you have stiff, glossy peaks.
Gently fold the polenta, orange zest and egg whites in to the chocolate batter and then spoon in to the prepared tin.
Place the tin in the oven and bak for 25 minutes or until a cake tester comes out clean.
Allow the cake to rest and cool slightly in the tin before removing it from the tin and allowing to cool on a wire rack.
Serve still warm with cream or ice cream or cooled with a hot cup of tea.