Chocolate, Fig and Sherry Polenta Cake

Chocolate, Fig and Sherry Polenta Cake

This marriage of flavours is beautiful. The red fruit taste notes of our volcanic Solomon Islands 69% Guadalcanal chocolate set the figs alive. Pedro Ximenez Sherry adds a subtle sweetness which pairs beautifully with the spiced vanilla notes of Tonka Bean. Plus, it’s gluten free. This is delicious served with a sharp crème fraiche to accentuate the Red Fruit taste notes in the chocolate.



5 Fresh Figs, halved

150g Butter

100g Light Muscovado sugar

50g Dark Muscovado Sugar

100g Solomon Island 69% Guadalcanal Chocolate

50g Cocoa Powder

Pinch salt

80g Fine Polenta

80g Ground Almonds

2 Eggs, separated

½ Tonka Bean, grated

1 tbsp PX Sherry


  1. Preheat the oven 180C. Grease and line a 20cm springform tin. Lay the figs in a decorative pattern, cut side down, in the base of the tin. Set aside.
  2. Melt the butter, sugars and chocolate over a Bain Marie and mix to combine. Set aside to cool a little.
  3. Meanwhile whisk the egg whites to firm peaks and set aside.
  4. In a separate bowl, whisk the egg yolks, Tonka bean and PX sherry until voluminous and light. It should form a ribbon when the beaters are trailed across the surface.
  5. Gently fold in the chocolate mixture before sifting over the salt, polenta, cocoa and almonds. Fold these into the mix.
  6. Finally, gently fold in the egg whites, taking care not to lose too much air. This is best done in thirds.
  7. Spoon the mix on top of the figs and cook on the middle shelf for 25-30 minutes, or until a skewer comes out clean.
  8. Cool in the tin for 10 minutes before inverting onto a wire rack to cool completely.
  9. Serve with a sharp crème fraiche.

Recipe by @gourmetglow. Head to for more of her recipes.

Discover the full Firetree Range
Rich Volcanic Chocolate
Explore the taste of rich volcanic chocolate in
our online shop with fast free delivery
Shop Online