clairejustineoxox.com
Chocolate And Beetroot Cake... - Claire Justine
A devilishly dark chocolate cake with a secret ingredient.. Serves: 8 – 10 slices Preparation And Cooking Time: 1 hour ​ Ingredients: ​ 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 ​ Chocolate Ganache: ​ 200g dark chocolate (70% cocoa solids) ​ 285ml double cream Method: ​ 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. ​ Blend the beetroot in a food processer until a rough puree is achieved. ​ 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. ​ Sift the flour into the into chocolate and butter mixture, before adding the ground almonds, baking powder and cocoa powder. Mix well. ​ Separate the …