Chocolate Beet Cake
Makes 2 rectangular cakes
WHAT YOU NEED:
- 350g red beets
- 1 cup and 1 tbsp all purpose flour
- 1 ½ tsp baking powder
- 3 tbsp cocoa powder
- ¼ tsp of salt
- 200g dark chocolate 70-80%, chopped
- 7/8 cup unsalted butter plus extra for greasing
- 4 tbsp hot coffee
- 5 medium sized eggs, separated
- 1 cup sugar
- 3 1/3 tbsp sour cream
- 250ml crème fraiche for icing
WHAT YOU DO:
- Butter a banana loaf pan (4.5” by 8.5”) and preheat the oven to 400F.
- Wash and roast the beets until a knife can pierce them easily, about 45 minutes for a plum sized beet. It’s best to rub the peels off while they are hot- if you can. Otherwise, peel them once they are cool, then grate them using a box grater. You can always boil beets to save time, but roasting will give you a richer flavour. Once the beets are cooked, lower the oven to 350F.
- Sift the flour, baking powder, cocoa powder and salt together. Set aside.
- Put chocolate to melt in a bain marie: let the chocolate melt in a bowl that is resting in a pot of hot water for gentle heat.
- Add the butter and the hot coffee to the melted chocolate and stir until the mixture is melted and homogenous.
- Whisk the egg yolks with ¼ of the sugar until dissolved, then whisk in the sour cream. Then fold in the chocolate butter mixture, then fold in the flour mixture. Then fold in the grated beets.
- Using a standing mixer, whisk the egg whites and the remainder of the sugar on medium speed using the whisk attachment until you have billowy soft to medium peaks.
- Gently fold in 1/3 of the egg white mixture into the batter, then fold the batter back into the remaining egg white mixture.
- The mixture should fill the banana loaf pans ¾ full. Bake for 40 minutes and let cool on a cooling rack.
- Once cool, ice the cake with crème fraiche and serve.