Chocolate and Beet Cake
Serves
8
Total Time
70 MINS
Calories
539
A delicate, soft chocolate cake with an all-natural deep dark color. Delicious!
- Fresh beet
250 g (about 2)diced
- Dark chocolate
200 g (about 1 ¼ cups)chopped
- Salted butter
200 g (about ¾ cup)cubed
- Hot coffee
¼ cup (about 67.5 g)
- All purpose flour
135 g (about 1 cups)
- Cocoa powder
3 tablespoons (about 16.65 g)
- Baking powder
7 g (about 1 ⅜ teaspoons)
- Egg yolk
5 (about 100 g)
- Egg white
5 (about 150 g)
- Granulated sugar
190 g (about 1 cup)
- Freeze-dried raspberries
as neededpowdered
INGREDIENTS
- 1. Pre-heat oven - 180°C
- 2. Prepare a clean springform pan
- 3. Add fresh beet to a clean saucepan
- 4. Fill with water
- 5. Boil until soft - 15 min
- 6. Drain
- 7. Blend until smooth
- 8. Add dark chocolate, salted butter and hot coffee to a clean medium glass bowl
- 9. Melt until smooth while stirring occasionally - low heat
- 10. Add all purpose flour, cocoa powder and baking powder to a clean medium bowl
- 11. Whisk until combined then set aside
- 12. Transfer purée to chocolate mixture
- 13. Mix egg yolk into the chocolate mixture
- 14. Add egg white and granulated sugar to a clean large mixing bowl
- 15. Whisk until stiff peaks form
- 16. Fold chocolate mixture into batter carefully
- 17. Fold dry ingredients into batter
- 18. Pour batter into springform pan
- 19. Bake until skewer tests clean - 40 min, 180°C
- 20. Let cool on round wire rack
- 21. Dust with freeze-dried raspberries
METHOD
Make this recipe in the Drop Recipes App
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