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Thursday, 15 September 2011 11:58 |
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Well, it sounds weird, and that was enough to make me want to try this recipe! Other incentives – it is all prepared in a food processor (big tick for ease of cleanup) and I love beetroot. I love chocolate too - so perhaps I could call it an antioxidant cake and help my conscience. Perhaps!
 CHOC-BEETROOT CAKE
200g dark 70% chocolate (I used Lindt Dessert Chocolate) broken up into squares
250g (1 medium) beetroot, cooked until tender, peeled and pureed
200g unsalted butter, melted
1/2 cup dark brown sugar
1/2 cup caster sugar
3 large eggs
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 1/2 cups self-raising flour
Use a food processor and whiz chocolate to well chopped but not powdered. The larger pieces will give texture and melted bits. Never a problem.
Add the pureed beetroot and whiz to combine. The add each ingredient in order until well mixed. Once flour has been added, whiz only enough to combine or the texture of the cake could be tough.
Pour into a greased 23cm cake tin and place in a preheated 180C oven. Bake for 50 minutes or until cake is cooked and a skewer inserted in the centre comes out clean. Stand the cake in its tin on a cake rack and allow to cool for a few minutes.
Turn out of tin and cool until just warm on the rack, then place on a rack, dredge with icing sugar and serve with thick cream or as desired.
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Last Updated on Sunday, 18 September 2011 23:55 |
