Beetroot Chocolate Cake

Beetroot Chocolate Cake



                                                                                                    Prep time: 30 mins
                                                                                                    Cooking time: 30-60 mins
                                                                                                    Can serve 6
What do we need:
Get your bowls out!
Foodprocessor

200 gr. butter in small pieces. extra if you grease your tin with butter. (I use spray)
250 gr. cooked and peeled beetroot
200 gr. dark chocolate     (70% cocoa solids)      (I used 54%)
4 tbsp hot espresso
135 gr. plain flour
1 heaped tsp baking powder (backin)
3 tsp cocoa powder
5 Large eggs, seperated (we use both, whites and yolks)
190 gr. golden caster sugar
Créme Fraîche or Double Cream, to serve.



1. Pre-heat your oven to 180C. Grease a 20 cm cake tin with a little butter (I use spray) and line the bottom of the tin with a disc of baking parchment/paper.  (Maybe in the round on the sides as well.)

2. Blend the beetroot in a food processor to a rough pureé.

3. Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee.
Stir in the butter in small pieces and leave to soften. Remove from the heat and allow to cool slightly.

4. Meanwhile, sift the flour, baking powder and cocoa together in a  (not so big a) bowl and set aside.

5. Seperate the eggs. Whisk the yolks in a bowl until frothy. Stir the eggs into the choxolate and butter mixture, then fold in the beetroot.

6. Whisk the egg whites until still peaks form when the whisk is removed. Fold in the sugar.

7. Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
(Scrape the bottom of the bowl a bit when folding).

8. Pour the batter into the prepared tin and bake for 40 minutes, or until a skewer inserted into the cake comes out clean.

9. Allow to cool in the tin, then serve with the créme fraîche or double cream.


This is a Nigel Slater recipe.   Fom Nigel Slater's Dish of the Day.

Notes on my blue paper: Was worried in didn't fit in the tin, it seems an enormous amount of batter.
                                         Next time put it a little higher rather then in the middle of the oven.


                                                           "Enjoy"