This gluten-free chocolate cake is a great stay-at-home project. You can always make this with plain flour if you can’t get to the shops for the polenta or almonds.
Ingredients
180 g | Butter, softened |
1 cup | Caster sugar |
3 | Eggs |
1 cup | Chocolate buttons, melted (Main) |
1 cup | Instant polenta (Main) |
1 cup | Ground almonds (Main) |
1 tsp | Baking powder |
1 | Orange, zest and juice (Main) |
½ cup | Chopped hazelnuts |
Topping
1 cup | Chocolate chips |
1 | Orange, peeled and segmented |
Directions
- Preheat an oven to 170C. Line the base of a 20cm cake tin with paper.
- Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating in slowly. Stir through the melted chocolate until smooth.
- Add the polenta, almonds, baking powder, zest, juice and hazelnuts. Pour into the tin and bake for 40 minutes until a skewer comes out clean. Cool in the tin before removing.
- For the topping, melt the chocolate in a bowl over simmering water until completely smooth. Cool for a few minutes before drizzling over the cake. Before serving, decorate with orange segments.