Valentine’s Day is fast approaching…and I heart chocolate.  (I used to be a vanilla girl – now I’m both (see photo.)  In case you needed justification, chocolate actually has heart healthy benefits.   According to Body and Soul Magazine, dark chocolate (70% or higher) is said to tame high blood pressure and fights inflammation.  In a recent study from the Journal of Nutrition, people who ate modest amounts of dark chocolate had 17% lower blood levels of C-creative protein, which increases the risk of heart disease.  Now here comes the Mom in me…a little dab’ll do ya.  A small square of dark chocolate two to three times a week delivers potent heart healthy antioxidants.  And that’s about the amount we use in the following recipe.

Ingredient notes:

I always buy organic whenever possible, as well as fair trade when it comes to chocolate.

If desired, you can substitute carob for chocolate, which is rich in dietary fiber (26%) and polyphenols, good for healthy aging.

This easy cake is almost like a souffle, it is so light and fluffy. The polenta gives it a nice texture, and also makes it gluten-free.  I topped mine with my favorite ice cream:  organic mint chip by Humboldt Creamery.

Chocolate Polenta Cake

Serves 6-8

1 cup plus 2 TB organic milk
2 1/2 TB polenta
2/3 C (4 oz.) chopped organic dark chocolate (can also use chips)
2-3 TB agave nectar
2 whole eggs
4 egg whites
1 TB applesauce
1/2 tsp. baking powder
1 tsp. pure vanilla extract
1/4 tsp. sea salt

Heat oven to 350.  In medium saucepan over high heat, bring milk to boil, then whisk in polenta.  Reduce heat and cook 3-5 minutes, stirring constantly until thick.  Let cool slightly.
In another pan, slowly melt chocolate over very low heat. Blend in polenta mixture.
In a bowl set over simmering water (or double boiler) whisk together eggs, whites, and agave until warm.  Remove from heat and beat on high until it reaches 6-8 times original volume.  Add applesauce, salt and vanilla to chocolate mixture and blend well.  Fold in a fifth of egg mixture. Sprinkle baking powder into mixture and gently combine.  Slowly fold in remaining egg mixture one third at a time.  Pour batter into buttered 8-inch square baking dish.  Bake 25-30 minutes.  Let cool on wire rack.

This recipe is featured in The Nourishing Gourmet’s Chocolate Carnival.