I have neglected this blog for far too long. Partly due to the inertia brought on by a very hot summer (lost interest in cooking) and also by other distractions such as a trip home and a new job. Finally, I have got round to posting and guess what? It's another chocolate-vegetable combo.
I mentioned in my last post that I found beetroot in a cake rather earthy. However, beets are in season here now and I had bought a bunch to boil up for beetroot and blue cheese salads. After a few salads, I had a solitary beet left and decided to try out a chocolate and beetroot cake again.
I found a recipe in the British Daily Mail (I am almost too ashamed to admit that but that's what came up when I googled chocolate and beetroot). I didn't have the full amount of beetroot so I reduced it. Then my brown sugar had set hard so I couldn't cream it. I decided to do it brownie method and it turned out just delicious. The last choc beetroot cake I made was velvety whereas this was hard and sticky on the outside and a bit gooey in the middle.
Ingredients for Beetroot Brownie
125 g butter
300g brown sugar (could be reduced by 50g as cake is very sweet)
75g dark chocolate
3 eggs
225g self-raising flour
50 g cocoa
100g grated beetroot
Turn the oven to gas 4/180 C/350F
Melt the sugar and butter together in a saucepan. Meanwhile sift the flour and cocoa powder together.
In a jug beat the eggs and mix with the grated beetroot.
When sugar and butter have melted turn off the heat and put the chocolate pieces into the mixture to melt. Stir occasionally and leave to cool slightly. When cool add to the flour and finally mix in the beet and egg mixture with a wooden spoon until all incorporated.
Put in a greased tin (I used a Bundt tin) and bake in the oven for 30-40 mins. When mixture is pulling from the sides of the pan and cracks are appearing on the top, the cake is done. Allow to cool before turning out.
Comments