Ingredients 250 g Lindt dark chocolate
1 tbsp cocoa
Up to ¼ cup water
½ cup castor sugar
90 g fine polenta
¼ cup marsala
4 egg whites
1 punnet strawberries, chopped
1 tsp icing sugar
Cream, to serve (optional)
Preheat the oven to 160° fan forced. Line a 20 cm springform with baking paper, or lightly grease.
Mix the cocoa and water to form a thick paste.
Melt the chocolate -I always do this in the microwave taking care not to over cook it, or you can do it on the stove in a saucepan of water.
This is the melted chocolate and the cocoa paste mixture
Stir the cocoa paste into the melted chocolate.
With an electric mixer, beat the two eggs with ¼ cup of the sugar until it is light and fluffy.
Add in the chocolate mixture.
Add the polenta and marsala.
Beat the four egg whites till they form soft peaks, and then add the rest of the sugar (¼ cup) and beat till stiff and shiny.
Fold this into the cake mixture.
Pour the mixture into the baking pan, and bake for up to 35 minutes.
Remove the cake from the tin after letting it cool a bit, and place cut strawberries on the top.