Yes, I know what you are thinking; vegetables in a cake? I was thinking the exact same thing when I heard about it but I completely changed my opinion once I had tasted it. It is the best cake I have probably tasted in my entire life. It is so moist and sticky and also so rich! You really cannot taste the beetroot. If I was put this cake in front of me and I was not told what was in it, I would honestly never guess there was beetroot!
- 250g Beetroot
- 200g Dark Chocolate
- 200g Butter
- 190g Golden Caster Sugar
- 4tbsp of Hot Espresso
- 3tbsp of Cocoa Powder
- 1tsp of Baking Powder
- Set the Oven to 180°C/Gas Mark 4.
- Cook the beetroot, whole and unpeeled, in boiling unsalted water.
- Once tender, drain and let them cool.
- After they have drained, peel and slice the beetroot then place in a food processor and blitz until a puree.
- Snap the chocolate into small pieces and melt in a small bowl over a medium heat.
- When the chocolate is almost melted, pour the hot coffee over it and stir.
- Cut the butter and add that to the chocolate mixture and leave to soften.
- In a separate bowl, sift together the flour, baking powder and cocoa powder.
- Split the eggs and put the whites and yolks in separate bowls.
- Whisk the yolks.
- Now, work quickly but gently, remove the bowl of chocolate from the hob and stir the butter into the melted chocolate.
- Leave for a few minutes, then add the egg yolks.
- Fold in the beetroot.
- Whisk the egg whites until they are stiff and then fold in the sugar into the egg whites.
- Add and fold the egg white and sugar mixture to the chocolate.
- Lastly, fold in the flour and cocoa.
- Transfer to the cake tin and place in the oven.
- As soon as the cake is in the oven, turn down the temperature to 160°C/Gas Mark 3.
- Bake for forty minutes or until spongy and slightly wobbly.
This cake is almost like a brownie as it is very gooey and very chocolatey. Can I just highlight the fact that the beetroot is so subtle it is almost untasteable?!
DISCLAIMER: This recipe was inspired by the one in Nigel Slater’s book Tender I.