Beetroot chocolate cake recipe

This cake is so delicious!

Even Eva, who only uses beetroot juice to color her hair and wouldn't touch the stuff otherwise, loves it.

It is moist, chocolatey, and all around yummy!

I found the recipe on David Lebovitz's blog, and he got it from Nigel Slater's book 'Tender'.


You will need:

240 g (8 ounces) of beets (I used beets from a glass that were already cooked and sliced)
200 g (7 ounces) of dark chocolate
60 ml (1/4 cup) of hot water or espresso
200 g (7 ounces) of butter
135 g (1 cup) of flour
3 tablespoons unsweetened cacao powder
1 1/4 teaspoons of baking powder
5 large eggs, separated
a pinch of salt
200 g (1 cup) of castor (superfine) sugar

 

 

If you are using fresh beets, wash and scrap them clean, and than boil them in saltwater until soft (about 45 minutes).
Peel them, cut into chunks and put into a food processor to get a coarse puree.
If you do not have a food processor, use a grater.

If you are using beets from a glass, pour the water out and also puree them a bit.

Pre-heat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and butter a 20 cm (8 inches) springform pan.

Melt the chocolate (best over a large bowl of boiling water). I put it directly into a pot and onto the stove and it worked fine.
Once it is melted, turn off the flame. Stir in the espresso and then put in the butter and let it melt.

Mix the flour, baking powder and cacao powder in a separate bowl.

 

 

Once the butter has melted, let the chocolate mix cool down a bit. Whisk the egg yellow. then stir them into the chocolate
mix. Fold in the beets.

Whip the egg whites until stiff and then carefully fold in the sugar.

Fold the egg whites into the melted chocolate mix, do not overmix.

Fold in the flour mix.

Scrap your batter into the form and turn the heat on the stove back to 160 degrees Celsius (325 degrees Fahrenheit).

Bake the cake for about 40 minutes, until the sides are hardened but the middle is still a bit wobbly.

Let cake cool completely before removing it from the pan.

You can spread some creme fraiche over the cake before serving. Or just use some cacao powder or icing sugar.

 

This delicious cake tastes even better on the second day. Enjoy!

 

Wishing you a great start to the weekend (yeah!).

Lots of love,

Tweet