• Beetroot Chocolate Cake

    From Ben Collver@1:105/500 to All on Thu Apr 18 10:49:08 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Beetroot Chocolate Cake
    Categories: Cakes
    Yield: 1 Cake

    7 oz Butter (200 g); plus extra
    -for greasing
    9 oz Beetroot (250 g); cooked
    -and peeled
    7 oz Dark chocolate (200 g) (70%
    -cocoa solids)
    4 tb Espresso; hot
    5 oz Plain flour (135 g)
    1 ts Baking powder; heaping
    3 tb Cocoa powder
    5 Free-range eggs; separated
    6 oz Golden caster sugar (190 g)
    Crème fraîche or double
    -cream; to serve

    Preheat the oven to 180°C/350°F/Gas 4. Grease a 20 cm / 8" cake tin
    with a little butter and line the bottom of the tin with a disc of
    baking parchment.

    Blend the beetroot in a food processor to a rough purée.

    Melt the chocolate in a bowl suspended over a pan of hot water (do not
    allow the bottom of the bowl to touch the water), then pour in the hot
    coffee.

    Stir in the butter in small pieces 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.

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

    Whisk the egg whites until still peaks form when the whisk is
    removed. Fold in the sugar.

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

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

    Allow to cool in the tin, then serve with cr me fra che or double
    cream.

    Recipe by Nigel Slater

    Recipe FROM: <gemini://gmi.noulin.net/cooking/91.gmi>

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    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)