Beetroot & Chocolate Cake Recipe

I bring you a beet and chocolate cake. I have recently started to incorporate vegetables in baking and I can say today, that I am increasingly satisfied with the results.

I have to apologize in advance for bringing you this recipe which I should qualify as a tempting sin. It is a cake for which I can't find words to describe how good, tender, fluffy, juicy and tasty it is... a real wonder!

The chocolate, unsurprisingly, makes a perfect combination with the beet. I'm still wondering why I haven't tried it before, I'm delighted.  It is a sweet that is not difficult to taste, it is very light on the palate and really addictive.

I think it is a good option to introduce ingredients of this type in our pastries as it gives them many beneficial nutrients for our body as well as flavour and surprising textures.  I encourage you without a doubt to try it.

Prep Time: 30 min
Bake Time: 40 min
Serves: 8

200g unsalted butter
250g cooked and peeled beetroot
200g dark chocolate
4 tbsp hot espresso
135g plain flour
1 heaped tsp baking powder
3 tbsp cocoa powder
5 eggs, separated
190g caster sugar

1. Preheat the oven to 180C/350F.  Grease a 20 cm/8 inch round cake tin with a little butter and line the base with baking parchment. Chop the beetroot into small pieces and then blend in a food processor to create a purée.

2. Melt the dark chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then add the hot espresso

3. Cut the butter into small pieces. Add them to the melting chocolate and leave to soften. Remove from the heat and allow to cool slightly. Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside.

4. Separate the eggs. Whisk the egg yolks in a bowl until frothy. Stir the yolks into the chocolate and butter mixture and then fold in the beetroot.

5. Whisk the egg whites until they form stiff peaks. Fold in the sugar.

6.  Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.

7.Pour the mix into the prepared tin and bake for 40 minutes, or until a skewer inserted into the cake comes out clean.

8. Serve with a dollop of crème fra
îche or vanilla ice cream.