Delicious, gluten-free, spiced chocolate chai cake. Perfect for the cold evenings and rainy days, with a cup of coffee or a hot chocolate!
- 220g dark chocolate
- 110g unsalted butter
- 5 eggs
- 140g caster sugar
- 160g polenta
- 6tbsp instant chai latte powder
- 1tsp cinnamon
- 1tsp mixed spice
Whisk the egg whites with half of the sugar, making a meringue-like mixture and set aside.
Melt the butter with chocolate over a low heat.
In a large bowl whisk egg yolks and remaining sugar until pale and fluffy. Slowly stir in the chocolate butter mixture. Add dry ingredients and mix until combined.
Gently fold in the egg whites.
Pour the mixture into a lined 23cm cake tin and bake in a pre-heated oven at 180C for about 40 minutes. The cake should be baked through but still gooey in the middle.