Remember how I said my awesome sister was in town and we felt the need to eat a lot of food? Well, what is good food when it isn’t followed by awesome dessert? And what is a dessert without beets.
Oh. Is that weird?
I got the recipe for the actual cake part of this treat from XO Breakfast. I’ll be honest. It’s a bit “advanced”. It’s not for the faint of heart. Or the faint of beet. I’ll be extra honest and say that the cake I am showing you in this blog post was actually the second one I made. The first one was a disaster.
The cake is super soft and moist. Which is good, right? Well, the first one I made was so soft that it stuck to the pan and completely crumbled and fell apart when I took it out. But, not easily discouraged, I tried again. The second time, I lined the bottom of the cake pan with parchment paper. I would recommend you do the same, because the second time it came out much better.
Flourless Chocolate Beet Cake – Adapted from XO Breakfast.
First – roast your beets.
You only need a half cup, pureed, (unless you fuck it up like I did and need to do it twice.) So, that’s like one or two large beets or maybe four small ones. Use your best beet judgment.
- Wrap them tightly in foil and roast in a 400 degree oven for an hour. The time will fluctuate depending on the size of your beets. The beets are done with they are easily pierced with a fork and you can easily rub the skin off with a paper towel.
- Speaking of which, when they are cool, rub all the skin off with a paper towel. Then puree them with a food processor or similar device.
Second – make the cake.
6 tbs unsalted butter
3/4 c. semisweet chocolate or chocolate chips
1/2 c. roasted beet puree
1/4 c. sugar
3 eggs, separated
a pinch of salt
- Preheat oven to 275ºF and line two 6″ pans with parchment paper.
- Melt the chocolate and butter in a heat-safe bowl set over a pot of simmering water, stirring frequently.
- Remove the bowl from the heat. Let sit for a few minutes, then stir in the pureed beets, egg yolks, and salt.
- With a mixer, beat the egg whites until the form soft peaks, about 5 minutes.
- Gradually add in the sugar and beat until stiff and glossy, about 2-3 more minutes.
- Gently fold about a quarter of the whites into the chocolate mixture.
- Fold the chocolate into the rest of the whites, taking care not to deflate them.
- Evenly distribute the batter between the two pans.
- Bake until a skewer still comes out a little fudgy, about 40 minutes. Cool in pan. (The cakes will sink a little in the center, allow to cool before icing.)
Last – assemble and ice
I made mine into a little two-layer cake and topped it with a chocolate ganache:
1/4 c. heavy cream
1/2 c. semisweet chocolate or chocolate chips
- heat the cream in a saucepan or small saute pan until it bubbles up. Immediately turn off heat.
- Add the chocolate and whisk until smooth.
- Assemble and ice your little cake!
Second time’s a charm, right? Look at my lacey cake! I saw some peeps on Pinterest making lace patterns on their cakes with sugar and thought I’d give it a try. Just find a nice piece of Granny’s lace and lay it on your cake. I stuck my cake in the freezer for a while so that the chocolate topping was hard and not sticky.
You need a way to evenly sprinkle the confectioner’s sugar. I made a little pouch out of a piece of fabric with a cheesecloth-type consistency and it worked nicely. But if you have a flour sifter or something like that, I bet that would work, too.
I love that you can totally see the beety redness in this cake. Mm look at all that nutrition.
Chocolate covered nutrition.
- My beets came from Tuscarora Organic Growers Co-op.
- My eggs came from Butterbaugh Eggs.
- I got them both from Penn’s Corner Farm Stand.
*Check it out! This post has been entered into What’s In The Box recipe link party at In Her Chucks!