Chocolate and Beet Cake
By
Drop
Published:
A delicate, soft chocolate cake with an all-natural deep dark color. Delicious!
5.0 stars based on
2 reviews
Prep time:
Cook time:
Total time:
Yield: 8 servings
Ingredients:
all purpose flour,
baking powder,
cocoa powder,
dark chocolate,
egg white,
egg yolk,
freeze-dried raspberries,
fresh beet,
granulated sugar,
hot coffee,
salted butter,
Directions:
1. Pre-heat
2. Prepare a springform pan
3. Get a clean saucepan
4. Add diced fresh beet
5. Fill with water
6. Boil for 15 minutes until soft
7. Drain
8. Blend until smooth
9. Get a clean medium glass bowl
10. Add chopped dark chocolate
11. Add cubed salted butter
12. Add hot coffee
13. Melt on low heat until smooth while stirring occasionally
14. Get a clean medium bowl
15. Add all purpose flour
16. Add cocoa powder
17. Add baking powder
18. Whisk until combined then set aside
19. Transfer purée to chocolate mixture
20. Mix in egg yolk
21. Get a clean large mixing bowl
22. Add egg white
23. Add granulated sugar
24. Whisk until stiff peaks form
25. Fold chocolate mixture into batter carefully
26. Fold dry ingredients into batter until combined
27. Pour batter into springform pan
28. Bake for 40 minutes until skewer tests clean
29. Let cool on round wire rack
30. Dust with powdered freeze-dried raspberries