Chocolate Beetroot Cake
This delicious and unusual cake is one from Nigel Slater. It takes a while but it is absolutely worth all the effort and all the washing up! Please don’t be worried about the beetroot! It cannot be tasted but adds to the colour, the richness and the moistness of this truly scrumptious cake! Do try it and please leave a comment.
200g/7oz butter, plus extra for greasing
250g/9oz cooked and peeled beetroot
200g/7oz dark chocolate (70% cocoa solids)
4 tbsp hot strong coffee
135g/5oz plain flour
1 heaped tsp baking powder
3 tbsp cocoa powder
5 free-range eggs, separated
190g/6½oz golden caster sugar
crème fraîche, double cream or Cornish ice-cream to serve
How to do it
1. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with a little butter and line the bottom of the tin with a disc of baking parchment or dust with flour if using a silicone ‘tin’
2. Boil the beetroot until soft, cool a little and then skin. Blend the beetroot in a food processor to a rough purée.
3. Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee.
4. Stir in the butter in small pieces and leave to soften. Remove from the heat and allow to cool slightly.
5. Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside.
6. Separate the eggs. Whisk the yolks in a bowl until frothy.
7. Stir the eggs into the chocolate and butter mixture, then fold in the beetroot.
8.Whisk the egg whites until still peaks form when the whisk is removed. Fold in the sugar.
9. Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
10. Pour the mixture into the prepared tin and bake for 40 minutes, or until a skewer inserted into the cake comes out clean.
11. Allow to cool in the tin, then serve with crème fraîche or double cream or, best of all for me, a dollop of delicious Cornish ice-cream.