Recipes

Go Back

Chocolate Beet Cake

Friday, August 14, 2015


Adapted from Tender by Nigel Slater, via Food52

 

Ingredients 
8 oz fresh beets
7 oz dark chocolate, broken into small pieces
1/4 cup hot, strong coffee
3/4 cup + 2 Tbsp butter, cut into very small pieces
1 cup + 2 Tbsp all-purpose flour
1 1/4 tsp baking powder
3 Tbsp cocoa powder
5 eggs
Scant 1 cup superfine sugar

 

Directions
Lightly butter an 8-inch springform cake pan and line the base with parchment. Pre-heat oven to 350 degrees.

Cook the beets, whole and unpeeled, in boiling unsalted water until tender - 30-40 minutes, depending on size. Drain and let cool in running water. Peel, slice off ends and run through blender or food processor until coarsely pureed.

Melt chocolate in a double-boiler or a bowl set over simmering water. Do not stir.

When the chocolate is almost melted, pour coffee over and stir once. Add butter and push down under surface of chocolate with a spoon and leave to soften.

Sift together flour, baking powder and cocoa.

Separate eggs. Place whites in large mixing bowl. Stir yolks together.

Remove chocolate from heat and gently stir until butter is melted. Let cool for a few minutes; stir in egg yolks. For each addition, add ingredients quickly and firmly, ensuring even mixing. Fold in beets.

Whisk egg whites until stiff and fold in sugar. Fold this into chocolate mixture. Finally, fold in dry ingredients.

Transfer batter to prepared cake pan and put into oven. Immediately decrease temperature to 325.

Bake for 40 minutes, or until only moist crumbs cling to a cake tester or toothpick.

Allow cake to cool. Do not try to remove from pan until completely cool

Go Back


Go Back


Tags

cheese pickled gorgonzola watercress pancake pecan Spread bayeldi sweet potato almonds jam frittata coeur a la creme chipotle tomato Recipes butter artichoke berry bok choy walnuts baguette thai olives Red Onion carrot fronds snow peas Beans vanilla wafers yogurt pesto cream cheese peach sweet peas wasabi cucumber bell pepper Leek Salsa Rice wine vinegar imam chimmichurri walnut oil pork chop carrots celeriac flank steak arugula Swiss Chard bloody mary Jerusalem artichoke Eggplant radish gruyere chili peppers cauliflower kluski carrot top creme bulgar Poblano Chili radishes fennel seeds wheat flour Corn garlic honey cranberry celebration coriander strata collins wrap spring bulgar wheat poblano pie muffins celery root turnip shallots fennel stuffing melon Spinach nectarine Butternut prosciutto carrot tops goat Cheese apples daisy hazelnuts steak dill chorizo Greens Side cake blueberry plum tomatoes Salad lettuce tostadas vegetarian compote tuscan Kale beet sunchokes gazpacho bruschetta pudding Cider flank Cranberry Beans pepper Chevre pasta brown sugar hickory eggs swiss crepes buckwheat verde onions fondue conserve strawberry maple beet greens leeks green beans peppers tomatoe Tomatoes parmesan mushroom rouille parmigiano kirsch anise knots currants pork ramps sour cream cockaigne fraiche chives tortillas chiles gin oats pears Farmers' Market scallions slaw cantaloupe mustard greens sandwich celery hearts buttermilk sandwiches pecans dilly fennel bulb lemon grass jack dijon strawberries autumn kohlrabi sausage chicken dinner salad latkes syrup baby bok choy yellow onion basil sauce gratin spelt Tomatillos fritters Shitake Mushrooms turnips chili chocolate capers caesar beets beer egg coeur bosc scapes shitake absinthe asparagus roasted sesame cornmeal polenta kalamata white beans crisp tenderloin Apple maple syrup feta panzanella curry sour tomato juice casserole okra egg noodles potatoes bacon remoulade couscous plums shrunken heads Potato tomato corn pie cilantro cointreau blue cheese fritter onion meatballs spiced winter squash anchovy mint chimichurri pineapple beef chicken Vegan vegetable barley Bread Soup zucchini tart reggiano Squash shiitake habanero shelling sherry bread pudding vinaigrette pine nuts mushrooms paste heavy whipping cream cream pumpkin coconut milk bean biscuits chilies gouda green pepper jack cheese Dressing plum bbq Drinks rhubarb almond milk