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Polenta Chocolate Ginger cake (GF)

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 2 cups instant Polenta

6 cups Water in a medium saucepan

1 tsp Baking Powder

1tsp Ginger (powdered if you like, but the Bart’s ground root is better)

200g Dark Chocolate

1 cup of chopped up preserved stem ginger

  

· Bring water to the boil.

· Add polenta and baking powder while stirring and stir/mash like mad to stop it going lumpy.

· Immediately add everything else and stir like mad again till the chocolate's melted through it and everything's mixed in evenly.

· Turn into a lightly greased, springform, loose-bottom tin and leave to cool.

 

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