Chocolate beetroot cake

Beetroot cake

This was the deliciously rich cake my Nana made for my Grandpa’s Birthday (so I can’t really claim it as my own masterpiece) and I thought I’d share it with you. The photos a bit blurry (my own bad photography) so you can’t see how yum it looks, but trust me, it was pretty yum.

It is sooo good but very very rich, so you can’t eat much of it. The recipe is from this blog: couscous-consciousness.

The recipe says it serves 8 but I’d say it serves at least 10, the five of use didn’t even finish half of it and I ate much more than my share. It sunk a bit in the middle  because of it’s super gooeyness lava cake likeness and was still delicious the next day as well, heated up with some more cream.

 

Ingredients

(Adapted from recipe by Nigel Slater)

250g beetroot

200g butter

250g dark chocolate, broken into small pieces

4 tablespoons espresso

135g  plain flour

1 heaped teaspoon baking powder

3 tablespoons cocoa

5 eggs, free-range 

190g  coconut sugar

Method

Cook whole beetroot in boiling, unsalted water until tender to the point of a knife – approximately 45 minutes depending on the size of your beetroot.

Meanwhile, preheat oven to 180 degrees C.  Lightly grease a 20cm spring-form or loose-bottomed cake tin, and line the base with baking paper.  Set aside.

Drain beetroot and cool under cold running water until you can handle them.  Peel the beetroot (skins will slip off easily with your fingers), remove stems and roots, roughly chop, and blitz in the food processor until you have a coarse puree.

Cut butter into chunks and add to a large bowl set over simmering water until melted.  Remove from heat, add chocolate and espresso, and stir until chocolate is melted and everything is smooth and glossy.

Separate the eggs. Put the whites in a large bowl and set aside.

Lightly whisk the egg yolks, and add them to the chocolate mixture, along with the coconut sugar and pureed beetroot.  Stir to combine.

Beat the egg whites until stiff and gently fold into the chocolate mixture.

Lastly, sift together the flour, baking powder and cocoa, and gently fold into the wet ingredients until fully combined.

Pour into the prepared cake tin and put into the preheated oven.  Immediately turn heat down to 160 degrees C.  Bake for 40 minutes, by which time the edge of the cake will be feeling quite spongy but the center will still have a wobble when gently shaken.

Remove from the oven.  Set the tin on a rack and leave to cool.  Loosen around the edges with a palette knife after 30 minutes, but allow to cool completely before removing from the tin.

 

Happy Baking,

Lib xo

 

 

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