Chocolate and Beetroot Cake Recipe.
250g (9oz) cooked beetroot
75g (2¾oz) dark chocolate, broken into pieces
125g (4½oz) butter, softened
300g (10½oz) soft light-brown sugar
3 large eggs
50g (1¾oz) cocoa
225g (8oz) self-raising flour, sifted
¼ tsp salt
Grate the beetroot quite coarsely. Put the chocolate into a bowl set over a pan of simmering water and melt. Put the butter, sugar and eggs in a mixer and beat until light and pale. Add the melted chocolate then fold in the cocoa powder, flour and salt. Finally, stir in the beetroot.
Pour the batter into a greased cake tin measuring 20-23cm (8-9in) and cook in an oven preheated to 180°C/350°F/gas mark 4 for 45 to 50 minutes. The cake is ready when a skewer inserted into the middle comes out clean. Turn on to a wire rack to cool.
|Chocolate and beetroot cake with Cointreau and fresh oranges.|
Once cooled the cake was sliced through the middle and then some chocolate was melted and a frosting made to go in the middle of the cake. You could decorate the top too...or even make a different filling.
It was served with fresh oranges (well I think it was actually Clementines but you get the general idea) and Cointreau. The Cointreau was poured over the cake just before eating.
This was a wonderfully indulgent dessert with the Cointreau and chocolate...yet you can also tell yourself you are being healthy as you are eating fruit and veg too!!
Of course if you want to enjoy this with your children then leave out the Cointreau!!