One of my favorite things about typical Aussie food is that beetroot tends to show up in places you’d never expect, like on burgers for instance. And as much as I love beets in savoury foods, I think my favorite Aussie instillation of beetroot is its starring role in chocolate cake! Say whattt!!!! I like to think of it as the clean version of Red Velvet Cake. The cooked beetroot adds a velvety rich and deep red character to this flourless chocolate cake. Not to mention the added texture and richness from the toasted hazelnuts. Finally, its all pulled together with a thick layer of light fluffy fresh whipped cream and a mosaic of candied beetroot on top. You’ll want to try this at home. Chocolate Beetroot Cake (Adapted from Emerald & Ella)(Difficulty-Moderate; Serves 12) For the Cake: 2–3 medium beetroot (beets), peeled & diced 12 oz dark chocolate (70% cocoa), chopped 1/2 c butter, chopped 6 organic cage-free eggs 1 teaspoon vanilla extract 1 cup organic coconut sugar 1 c ground hazelnuts 1 tsp cacao For the Topping: 1 c organic coconut sugar 3/4 c water 2 small beetroot, peeled, sliced thinly 1 Tbsp lemon juice 1 c organic whipping cream 1 tsp vanilla extract Make the Cake: Preheat oven to 160°C/325°F. Grease a 9-inch springform pan; line base and side with baking paper. Cook beetroot in a small saucepan of boiling water for 45 minutes or until tender. Drain, reserving 2 tablespoons of the cooking liquid. Process beetroot and reserved liquid until smooth. You should have 1 cup beetroot puree. Stir chocolate and butter in a small saucepan over low heat until melted and smooth. Whisk eggs, extract, coconut sugar, ground hazelnuts, and salt in a large bowl until combined. Add chocolate mixture and beetroot puree; whisk to combine. Pour mixture into pan; cover with foil. Bake cake for about 1 hour or until cooked around the edge with a slight wobble in the centre. Lift up edge of foil to release steam. Refrigerate cake for at least 3 hours or overnight. Make the Candied Beetroot and Whipped Cream: Place a metal bowl into the refrigerator or freezer to chill. Stir sugar and the water in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Add beetroot; cook for 20 minutes or until beetroot slices become slightly translucent and syrup thickens. Using two forks, transfer beetroot from syrup to a baking-paper-lined oven tray to cool. Reserve 1 cup of the syrup; stir in juice. Pour whipping cream into the chilled bowl and whip with an electric mixer on medium-high speed until stiff peaks begin to form. Fold in the vanilla extract. Place cake on a platter and spread the whipped cream evenly over the top. Top with candied beetroot and drizzle with reserved syrup. Clean Chocolate Beetroot Cake Print Prep time 1 hour Cook time 1 hour Total time 2 hours Author: Adapted from Ella & Emerald Dish: Dessert Cuisine: Gluten-Free Serves: 12 Ingredients For the Cake: 2–3 medium beetroot (beets), peeled […]
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