Crafts Beautiful Magazine
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Follow this recipe from Rachel's Organic to make a delicious chocolate and beetroot cake

What you need...
  • 250g fresh, cooked and peeled beetroot
  • 200g dark chocolate (70% cocoa solids)
  • 4tbsp hot espresso coffee
  • 200g butter
  • 110g plain flour
  • 25g ground almonds
  • 1tsp baking powder
  • 3tbsp cocoa powder
  • 5 eggs, separated
  • 190g golden caster sugar
  • 80g Rachel’s Low Fat Vanilla Yogurt
  • For the ganache:
  • 200g dark chocolate (70% cocoa solids)
  • 285ml double cream
instructions
  1. Pre-heat the oven to 190◦C/350◦F/Gas Mark 4. Grease and line an eight inch round loose bottom or spring-form tin and line with a disc of greaseproof paper. 2. Blend the beetroot in a food processor until a rough purée is achieved.

  2. Carefully melt the chocolate and hot espresso coffee, in a bowl suspended over a pan of boiling water. Add the butter into the bowl to allow it to soften slightly. Remove from the heat and allow to cool.

  3. Sift the flour into the into chocolate and butter mixture, before adding the ground almonds, baking powder and cocoa powder. Mix well. Separate the eggs, then whisk the egg yolks in a bowl until pale and creamy. In another bowl, whisk the egg whites until soft peaks are formed and then add in the sugar.

  4. Stir the beetroot purée into the beaten egg yolks, before adding the chocolate mixture into the bowl. Fold gently, add the yogurt and stir again. Add the egg white and sugar mix and gently fold in until all the ingredients are fully combined to form your cake mixture.

  5. Pour the cake mixture into the prepared tin and bake for 40 minutes (or until a skewer inserted into the cake comes out clean) Allow the cake to completely cool in the tin and then transfer to a wire cooling rack. Remove the greaseproof paper if necessary. To make the chocolate ganache, break the chocolate chunks into a bowl. Gently heat the cream until just boiling, remove from the heat and then pour the hot cream over the chocolate pieces. Continue to stir until the chocolate is entirely melted.

  6. Pour the chocolate ganache over the cake and allow to flow across the top and down the sides. Use a palette knife to help achieve a smooth, even texture. Allow to set, leaving overnight for best results.

This recipe comes courtesy of Rachel's Organic. To find out more, visit http://www.rachelsorganic.co.uk/

 
 

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