Description
Sweet Beets, Cocoa and Chocolates = Tasty Delight
Ingredients
Scale
- 1 Medium sized beetroot – approx 80 -100 grams
- Plain Flour – 100 grams
- Cocoa Powder – 25 grams
- Drinking Chocolate – 25 grams
- Egg – 1
- Baking Powder – 3/4 to 1 tbsp
- Salt – a pinch
- Vanila Essence – 1 tsp
- Castor Sugar – 125 grams
- Sunflower Oil – 100 ml
- Dark Chocolate – 50 grams – approx- roughly chopped
- Nuts – roughly chopped – a fistful (blend of pistachios and almonds)
Instructions
- Heat oven to 170 C. Keep the cake tin greased & lined.
- Wash the beetroot well and cook it in a pressure cooker up to 2 whistles or till it becomes soft. Do not peel the skin Gently scrape off the skin and give it a quick blitz in the blender for the roughly chopped texture.
- Tip the beetroot into a mixing bowl, add a pinch of salt and the rest of the ingredients, except the oil,chocolate & the nuts . I used an electric hand-mixer to blend everything till it came together. When completely mixed, add the oil in a steady stream and give it a quick whip or two.
- Finally stir in the chocolate and the nuts, then tip the mix into the lined cake tin.
- Cook for 45-50 minutes or till an inserted skewer comes out practically clean.
- Leave the loaf to cool on a rack. Serve in slices with cream or savour it as such.
Notes
Instead of cooking the beet you can grate the raw beets and add it to the mix
If you are cooking the beet, make sure to cook it whole without removing the skin, otherwise there will be too much bleeding of the red colour
You can make the cake eggless by substituting flax-seeds in place of egg.
If the mix is too thick use a spoon or two of milk to bring it to a nice consistency
If you do not have store-bought castor sugar, make your own by pulsing granulated sugar for a few minutes in a food processor
The cake stays fresh and moist if refrigerated ; make sure to keep the dish/box closed while putting it off in the fridge. My guess is there would be no left-overs !!!!
- Prep Time: 20 mins
- Cook Time: 50 mins