Saturday, May 3, 2014

Chocolate beetroot cake


Remember that unloved vegetable? Well, here it is again in a most shocking and delicious combination with chocolate. It took a few attempts and a few volunteers to master this recipe the way I wanted it, but finally it’s done and baked to perfection.


If you decide to be brave and give this cake a go, don’t tell your guests (I always cook/bake something new when I’m expecting guests for dinner, just to challenge myself). What kind of veg is hiding in it? Let them guess and let them be surprised. 

This is not the first vegetable to be used in a chocolate cake, there is also Courgette and Chocolate or Potato and Chocolate Cake. How strange does that sound? But all those vegetables create an amazing moist texture and taste when combined with chocolate. 
One more thing to say, my 5 year old son absolutely loved it!

150g  butter, plus extra for greasing
2 small cooked and peeled beetroot
150g dark chocolate (60% cocoa solids), finely chopped
50g plain flour
50g ground almonds
0,5 tsp baking powder
3 tsp cocoa powder
3 free-range eggs, separated
150g golden caster sugar
Preheat the oven to 170C. Grease a 18- 20cm cake tin with a little butter and line the bottom of the tin with baking parchment.
Finely grate the beetroot. 
Melt the butter in a pan over a low heat and stir in the chopped chocolate. Set aside.
Separate the eggs. Beat the yolks one by one into the chocolate mixture and add the grated beetroot.
Sift the flour, baking powder and cocoa together in a bowl, stir in the ground almonds and add to the chocolate and beetroot. 
Whisk the egg whites until peaks form when the whisk is removed, and fold in the sugar. 
Fold the egg whites with sugar into the chocolate batter. Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the cake comes out clean.

Allow to cool in the tin for few minutes. It can be served warm or cold.
Russian version below