You will need:
- 85 grams Dark Chocolate
- 3 medium Eggs
- 300 grams brown sugar
- 240 ml butter, melted
- 300 grams Cooked Beetroots (see method below for how to cook the beets)
- 1 teaspoon Vanilla Extract (or 1tbsp vanilla essence)
- 30 grams Cocoa Powder
- 200 grams Almond Meal (or plain flour)
- 1 1/2 teaspoon baking powder (or gluten free baking powder)
- 1/4 teaspoon salt
- Pre heat oven to 180 degrees celsius.
- To cook the beetroots, wash thoroughly and place in a pot full of cold water. Bring pot to the boil and cook the beets until soft when poked with a knife (approx 30 minutes though this depends on the size of the beets).
- When cooked, run the beets under cold water in the sink and rub off the skins.
- Blend or mash the beetroots until slightly smooth but still some ‘chunks’ remaining.
- Reserve the water that you cooked the beetroots in (it will be bright red!) and re-use to cook rice, lentils etc (it will turn rice a lovely fun red colour).
- Melt the chocolate (85grams) over a double boiler (or place the chopped chocolate in a bowl, cover with cling film and microwave on low for approximately 1 minute until chocolate has just melted. When you remove from the microwave, stir quickly to melt any pieces that are still solid).
- In a separate bowl, whisk together the eggs, sugar and butter.
- Slowly add the cooked beet puree , the melted chocolate and vanilla into the egg mixture.
- Beat just until combined. Don’t over work it.
- Sift the cocoa. Add this and the almond meal (or plain flour), baking soda and salt to the beet batter.
- Fold just until everything is combined. Don’t over mix the batter.
- Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin.
- Bake for approximately 50 minutes.
- Cake is ready when a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
- Remove from oven and leave to cool in the pan.
Ingredients for the cream cheese icing (optional)
- 1 cup cream
- 1 cup of Cream Cheese
- ½ cup Icing Sugar or honey
- Plain chocolate bar for chocolate shaving decorations
- Place the cream in a bowl and whip to soft peaks.
- Add the icing sugar and cream cheese and beat until combined (Add more or less sugar until the desired taste).
- You can also use variations of this icing, by adding 1/2 cup cocoa or half a cooked blended beetroot.
- Using a potato peeler, hold the chocolate bar in one hand and use the peeler to shave off curls of chocolate. Sprinkle these on top of the cake to decorate.
I have copied this recipe and method straight from their website as it is so easy to understand. Let them know (and me) if you make it!
Button Swap News:
The vintage button swap entries are now closed and if you entered you should have recieved your partners details. Let me know if you havent!
I'm already planning/thinking of another swap I might do later in the year, so stay tuned for that. It won't be button related, but pretty paper related!
Anyway, happy monday, see you soon.