Dark chocolate polenta cake with salted caramel sauce

1. 1

   Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in round springform tin and line the base with baking paper.

2. 2

   Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool slightly.

3. 3

   Mix together the almonds, polenta and baking powder in a small bowl.

4. 4

   Beat the sugar and butter in a large mixing bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Fold through the melted chocolate until completely incorporated. Tip the bowl of dry ingredients into the chocolate mixture and fold in using a spatula, until just combined. Add the vanilla extract and fold through.

5. 5

   Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes, or until a skewer comes out clean. Remove from the tin and leave to cool slightly on a wire rack.

6. 6

   For the sauce, put the butter, sugar and syrup in a saucepan. Bring to a gentle boil, then cook until the sugar has dissolved. Add the cream, vanilla and salt, then whisk. Bring to a steady simmer, then cook for 3 minutes, or until sticky and thick.

7. 7

   Cut the warm cake into slices and serve with a little crème fraîche and a drizzle of sauce.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.