I have a good friend over for a celebration tomorrow. She is lactose intolerant and has nut allergies. The usual desserts with lots of cream are out. But she loves chocolate cakes.
My dinner inspiration was all about red beets. I knew one of my favourite cook book writers made a recipe for cakes with beets. Nigel Slater. But I added a little to it. Since my baking dishes are mostly in storage at the moment, I had to bake two cakes. A cream frosting is out of the picture too.
Recipe:
260 g red beets cooked
200 g dark chocolate minimum 70 %
150 g butter + some for the baking dish
1 cup + 2 tbsp flour, pinch of vanilla
1 1/4 tsp baking powder, pinch of salt
3 tbsp red Cameroon cocoa
4 tbsp hot strong espresso
1 cup fine sugar
1 cup sugar, 5 eggs separated
Heat the oven to 175 C.
Blend the beets to a coarse mix.
Mix flour, baking powder, salt and cocoa.
Over a Bain Marie melt the chocolate, add the espresso and cut up butter to melt. Add egg yolks stir well and add beets and vanilla.
Beat the egg whites to a froth, spoon 1 tbsp of fine sugar after another in the standmixer. Make a glossy merengue mix.
Fold it in the chocolate mix. At last add the flour mix carefully.
Use a 20 cm round springform. Paper the bottom and butter the sides.
Bake for 40 min until a skewer comes out clean. Let it sit in the dish for 30 min. Take off the ring and let it cool down before you take the bottom off.
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