I’m still feeling the post Mofo buzz and thought I’d get myself back over here to keep up my blogging momentum. Now, I know I said to you all that I’d be posting some healthier dishes but unfortunately (ha!) I’m bringing you all something sweet today.
Why go back on my word? Well, I and lots of other Mofo bloggers have reason to celebrate. The last three days have given us the 2014 MoFie Awards, Parts 1
. Check them out, you may feel like you’ve seen all the highlights but I’m sure there will be some awesome stuff in there that you missed out on. I am amazed to tell you that I won an award! I won Most Ridiculous Theme and I couldn’t be prouder! I cannot believe it! Suddenly all those horrendous meals now feel totally worth it. I have a prize from The Raw Chocolate Company heading my way and I’m super excited to be digging my teeth into something tasty for once.
While we’re talking tasty treats, I guess it’s time to share my new recipe with you. This was actually a dessert I made during my Mofo prep. It was definitely good enough to feature but I figured it was a little too normal and the recipe had so many substitutes that it ended up being completely different to that in the book. Enough said, here is my Chocolate Polenta Cake!
Chocolate Polenta Cake
- 225g plain chocolate
- 1/2 cup coconut oil
- 1 cup soya yoghurt
- 1 flax egg (1 tbsp flax meal combined with 3 tbsp water)
- 3/4 cup caster sugar
- 1/2 tbsp vanilla extract
- 1/2 cup self raising flour
- 1/2 cup polenta
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- icing sugar for dusting
- Preheat the oven to 180C and grease a 10 inch cake tin.
- Break the chocolate and pop into a bowl along with the coconut oil. Place over a pan of boiling water and leave until the mixture is melted and smooth.
- Add the soya yoghurt, flax egg, caster sugar and vanilla to the chocolate mixture, stir until combined and set to one side.
- In a large bowl, mix the flour, polenta, baking powder, bicarb and salt.
- Add the wet to the dry and mix until combined. Pop into the cake tin and bake in the oven for 40 minutes.
- Leave to cool before removing the cake from the tin. Dust with icing sugar, slice and serve!
This cake is awesome. The polenta gives it a bit of a brownie texture, the outside is beautifully crisp and the cake just crumbled in your mouth. I was worried it was going to be a bit dry but it was perfect for me. I used a fairly coarse polenta so I’m sure the cake would be less crumbly if you were to use a finer brand.