15th January 2018
This recipe featured as our January recipe on our 2018 Cook Art calendar, a little slice of naughtiness to brighten up your January and a great way to use up any beetroot lurking at the bottom of your veg bag. It’s also a novel way to encourage children to eat….and like….beetroot. It certainly worked with my own two chocoholic offspring!
This is a rich and indulgent cake naturally coloured velvety red with the beetroot, which also adds sweetness and a lovely moist texture. Delicious served with a dollop of cream or creme fraiche. Do let us know if you give it a go and what you think.
Happy New Year and Happy Baking!
400g peeled raw beetroot
200g plain chocolate (min 70% cocoa)
200g butter, plus extra for greasing
3 teaspoons instant coffee diluted with 3 tablespoons boiling water
130g plain or spelt flour
30g cocoa powder
1 heaped teaspoon baking powder
180g light brown soft sugar
5 free range eggs, separated
raspberries and icing sugar for decoration, optional
- Preheat the oven to 200c/180c fan. Grease a 20cm cake tin with a little butter and line the bottom with baking paper.
- Cut the peeled beetroot into chunks and cook in a microwave in a little water until fully tender (about 10 minutes). Drain and blend the beetroot in a food processor or with a stick blender to a puree. Allow to cool.
- Break up the chocolate and place in a heavy based pan with the butter and coffee, warm together on a very gentle heat stirring continuously until melted. Remove from the heat and allow to cool for a few minutes.
- Sift together the flour, cocoa powder, baking powder and sugar into a bowl and set aside.
- Separate the eggs. Whisk the yolks in a bowl until thick and frothy. Stir into the cooled chocolate mixture then fold in the beetroot.
- Whisk the egg whites until stiff peaks form when the whisk is removed. Fold into the chocolate/beetroot mixture then fold in the flour, sugar and cocoa mixture.
- Pour the cake batter into the baking tin and bake for 35 to 40 minutes. The cake is cooked when an inserted skewer comes out clean.
- Leave in the tin until cool. Decorate with raspberries (when in season) and a fine dusting of icing sugar if you wish.
- Serve with cream or cream fraiche.