Chocolate Beet cake: love it or hate it / Cervenorepovy kolac: bud ho milujete nebo ho nesnasiteChocolate Beet cake: love it or hate it | Czechmatediary
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Chocolate Beet cake: love it or hate it / Cervenorepovy kolac: bud ho milujete nebo ho nesnasite

beet cake / davidlebovitz.com imageIf you are beet lovers like me you will appreciate this recipe: a CHOCOLATE BEET CAKE! If you hate beets just beep the beet out (haha).

CZ: Kdo by si kdy pomyslel, ze se z cervene repy muze delat dort? Mozna proto ten dedek tahal ze zeme tu velkou repu a nemohl ji vytahnout. Chtel, aby mu babka upekla cervenorepovy dort!

 

 Ingredients:

  • 240g (8 oz) beets
  • 200g (7 oz) bittersweet or semisweet chocolate ,
  • 60 ml (1/4 cup) hot espresso (or water)
  • 200 g (7 oz) butter
  • 135 g (1 cup) flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/4 teaspoon baking powder
  • 5 large eggs
  • pinch of salt
  • 200g (1 cup) sugar
  • 1 Tsp of vanilla extract


Method:

1. Butter an 8-inch pan.

2. Boil the beets in water until tender –  about 45 minutes. Drain then rinse the beets with cold water. When cool enough to handle, slip off the peels, cut the beets into chunks, and grind them in a food processor until you get a coarse puree.

3. Preheat the oven to 350ºF.

4. Melt the chocolate.

4. Once it’s nearly all melted, turn off the heat, pour in the hot espresso and vanilla and stir it once. Then add the butter. Press the butter pieces into the chocolate and allow them to soften without stirring.

5. Sift together the flour, cocoa powder, and baking powder in a separate bowl.

6. Remove the bowl of chocolate from the heat and stir until the butter is melted. Let sit for a few minutes to cool, then stir the egg yolks together and stir them into the melted chocolate mixture. Fold in the beets.

7. In a stand mixer, or by hand, whip the egg whites until stiff. Gradually fold the sugar into the whipped egg whites with a spatula, then fold them into the melted chocolate mixture, being careful not to overmix.

8. Fold in the flour and cocoa powder.

9. Scrape the batter into the prepared cake pan and reduce the heat of the oven to 325ºF (160ºC), and bake the cake for 40 minutes, or until the sides are just set but the center is still is just a bit wobbly. Do not overbake.

10. Let cake cool completely, then remove it from the pan.

11. Sprinkle some powdered sugar on top or spread cream cheese frosting on top and sprinkle some poppy seeds on it.

 

 

Source:

http://www.davidlebovitz.com/2011/11/moist-chocolate-beet-cake-recipe-nigel-slater/

https://www.facebook.com/groups/752723011406991/files/

 

If you liked this post buy me a coffee! (Suggested:$3 a latte $8 for a pound) Thanks!

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