Beetroots (or Beets) are a relative of Chard. While the leaves are high in Vitamin A, the roots are high in Vitamin C - they also contain Calcium, Folic acid, Magnesium, Manganese, Iron and Potassium - they are also rich in the antioxidant Betacyanin.
While beetroot is predominately known for its savory uses, the dish I'm making highlights the sweet side to its character. The recipe comes from Pierre Roelofs, the amazing pastry chef from Interlude, who constantly intrigues us with his combination of flavour and textures and nudging of the boundries of "dessert".
In combining beetroot with dark chocolate, in the form of dutch cocoa, we not only bring out the chocolate notes of beetroot but show the earthiness of cocoa.
Chocolate and Beetroot Cakes
1 cup beetroot puree (see below for details)
1 cup sugar
¾ cup melted butter (or vegetable oil)
⅓ cup cocoa powder
1¼ cups plain flour
1 teaspoon baking soda
Make beetroot puree:
Peel and dice the beetroot. Place the beetroot into a pot of boiling water and boil until very soft. Drain and then cool. Process the cooled beetroot in a blender or food processor until a smooth puree forms. You will need 1 cup of this puree for the recipe.
Make the batter:
Place the beetroot puree, sugar, eggs, melted butter, cocoa powder, plain flour and baking powder in a food processor and process until just combined.
Use this batter to make cupcakes or as I have done, small cakes.
Bake in a preheated 180°C/350°F oven until firm and cooked through - the time taken will depend on the size of cupcakes.
I've actually made two different forms - these small sunflower shaped cakelets
and these friand-sized versions.
There is still plenty of time to take part in this week's Weekend Herb Blogging - just send your post to hellohaaloATgmailDOTcom or check out this post for all the details.