Chocolate and Beet Cake

by

Fresco

Posted 5 April 2022 (Last updated 5 April 2022)

Serves

8

Total Time

1hrs 10mins

Calories

539

A delicate, soft chocolate cake with an all-natural deep dark color. Delicious!

recipe-image
    Ingredients

  • Fresh beet icon
    Fresh beet250 gdiced
  • Dark chocolate icon
    Dark chocolate200 gchopped
  • Salted butter icon
    Salted butter200 gcubed
  • Hot coffee icon
    Hot coffee4 ½ tablespoons
  • All purpose flour icon
    All purpose flour140 g
  • Cocoa powder icon
    Cocoa powder3 tablespoons
  • Baking powder icon
    Baking powder7 g
  • Egg yolk icon
    Egg yolk5
  • Egg white icon
    Egg white5
  • Granulated sugar icon
    Granulated sugar190 g
  • Freeze-dried raspberries icon
    Freeze-dried raspberriesas neededpowdered
    Method

  • 1. Pre-heat oven
  • 2. Prepare a clean springform pan
  • 3. Add fresh beet to a clean saucepan
  • 4. Fill with water
  • 5. Boil until soft - 15 min
  • 6. Drain
  • 7. Blend the beets until smooth
  • 8. Add dark chocolate, salted butter and hot coffee to a clean medium glass bowl
  • 9. Melt until smooth while stirring occasionally - low heat
  • 10. Add all purpose flour, cocoa powder and baking powder to a clean medium bowl
  • 11. Whisk until combined then set aside
  • 12. Transfer purée to chocolate mixture
  • 13. Mix egg yolk into the chocolate mixture
  • 14. Add egg white and granulated sugar to a clean large mixing bowl
  • 15. Whisk until stiff peaks form
  • 16. Fold chocolate mixture into batter carefully
  • 17. Fold dry ingredients into batter and mix until just combined
  • 18. Pour batter into springform pan
  • 19. Bake until skewer tests clean - 40 min, 180°C
  • 20. Let cool on round wire rack
  • 21. Dust with freeze-dried raspberries

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