Our resolutions are still in effect and Valentine’s Day is right around the corner. Kill two birds with one stone thanks to this nutritiously rosy beetroot chocolate cake that is perfectly sweet and soft.
By Michelle Tchea
Rather than giving up on all things sweet in your life, try adapting a few recipes or adding healthy ingredients to your repoitoire
To kickstart your healthy habits, try my delicious Chocolate Beetroot cake
It has dark chocolate – antioxidants baby!
It has beetroot – eat your rainbow – vegetables like beetroot are colourful and full of great vitamins and minerals – like carotin found in beetroot.
There’s no excuse now – healthy can be delicious!Print
Better for You Beetroot Chocolate Cake
Our resolutions are still in effect and Valentine’s Day is right around the corner. Try this nutritiously rosy beetroot chocolate cake that is perfectly sweet and soft.
- Author: Recipe from Building a Perfect Meal by Michelle TCHEA
- Yield: 0 Makes one 18cm (7in) cake or 6 small cakes 1x
- Category: Baking, Cake, Dessert
- Butter for greasing
- Self-raising flour 2 Tbsp + more for dusting
- Raw almonds 110 g (4 oz)
- Stewed sweetened beetroot (see recipe below 125 g (41/2 oz))
- Lemon zest from 1/2 lemon
- Eggs 2 (large, separated)
- Caster sugar 100 g (31/2 oz)
- Raisins 2 Tbsp
- Chocolate ganache (see below to serve)
- Heavy cream 280 ml (91/3 fl oz)
- Dark chocolate 250 g (9 oz, chopped)
- Whisky or hazelnut liqueur (optional 1 Tbsp)
Stewed Sweetened Beetroot
- Beetroots 2 (medium, peeled and sliced)
- Brown sugar 45 g (11/2 oz)
- Port or sweet wine 2 Tbsp
- Orange zest from 1/2 orange
- Greek or plain yoghurt 250 ml (8 fl oz / 1 cup)
- Crunchy muesli to serve
- Preheat the oven to 180°C (350°F).
- Using a pastry brush, grease cake tin or 6 small ramekins with butter and lightly dust with flour.
- Pulse almonds in a food processor into a fine powder.
- Combine almonds, stewed beetroot, flour and lemon zest in a mixing bowl and mix well, using your fingers, to make sure there are no lumps.
- Using an electric mixer, beat egg yolks and sugar until thick and pale. Stir in beetroot mixture using a slotted spoon.
- Wash and dry electric beaters. Using a clean, dry bowl, whisk egg whites until stiff peaks form. Fold this into the batter and add the raisins.
- Spoon batter into cake tin or ramekins. Bake for 15–22 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in tin or ramekins for a few minutes before running a knife around edges and turning out onto a cooling rack to cool completely. Top with chocolate ganache.
- Heat cream in a heavy-bottomed saucepan until just hot. Pour cream over the chocolate and leave, untouched, to immerse for 3 minutes, then stir to combine. Add a splash of whiskey or hazelnut liqueur, if using
Stewed Sweetened Beetroot
- In a small pan, add all ingredients, except yoghurt and muesli, and simmer over low heat for about 10 minutes or until the beetroot is soft and sweet.
- Place a layer of beetroot at the bottom of a serving glass. Top with a layer of yoghurt. Repeat with another layer of beetroot and yoghurt. Sprinkle over with some muesli and serve.
Michelle Tchea is a 4-time bestselling author. Her books include, Building a Perfect Meal, My Little SoHo Kitchen, Signature Dishes (Australia's Best) and Chefs Collective. Her work can be found in other leading luxury travel and food magazines including Travel+Leisure Asia, SMILE, NUVO Magazine and The Telegraph