I present to you a chocolate cake fall with the addition of almonds and polenta.
Contains no yeast, and its consistency is thick and pasty.
The eggs are 5, but does not contain butter or other dairy products ... which is not bad.
Start putting the polenta in a bowl with 2 dl of boiling water.
Stir and let the covered bowl for about 30 minutes. During this time, the polenta should have absorbed all the water.
Meanwhile, separate the egg whites from the reds.
Beat with a whisk the yolks with sugar until they are light and creamy.
Add the melted chocolate before.
Stir polenta, ground almonds and flour.
now mounted stiff whites with a whisk well washed and dried. Fold the whites gently
the rest of the compound being careful not to remove them altogether.
Bake in preheated oven at 180 degrees for about 50 minutes using a round baking pan 22 cm in diameter.
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