Cornmeal Gateau with Chocolate Glaze
1 hr 25 min.
- For the cake
- 1 cup unsalted butter (diced)
- 1.333 cups Dark chocolate (60% cocoa solids)
- 1 Orange (finely grated zest and juice)
- 4 eggs (separated)
- ⅔ cup light brown sugar
- 0.333 cup instant Polenta
- 1 teaspoon Baking powder
- ½ teaspoon salt
- For the topping
- 0.333 cup light brown sugar
- 2 tablespoons Orange juice
- ⅔ cup Dark chocolate (60% cocoa solids)
- ¼ cup unsalted butter
- To decorate
- Chocolate flake
For the cake: Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20 cm | 8" deep cake tin and line the base with non-stick baking paper.
Melt the butter, chocolate and 3 tablespoons orange juice in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside.
Whisk the egg whites to soft peaks, then gradually whisk in half the sugar until stiff and shiny.
Whisk the egg yolks with the remaining sugar in a mixing bowl until pale and mousse like. Fold the chocolate mixture into the egg yolks, then lightly fold in the polenta, baking powder, salt and orange zest.
Gradually fold in the whisked egg whites until incorporated. Pour the mixture into the tin and tap gently on the work surface to remove any large bubbles. Bake for 40-45 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the tin; the cake will sink a little.
Invert the cake on to a serving plate and remove the paper.
For the topping: heat the sugar and orange juice in a heatproof bowl over a pan of simmering (not boiling) water until the sugar has dissolved. Add the chocolate and butter to the orange juice and continue to heat, whisking until glossy and blended.
Pour the topping over the cake, allowing it to run down the sides and decorate with chocolate flakes. Leave to set.