Saturday, September 27, 2008

Chocolate and Beetroot Cakes

For this edition of Weekend Herb Blogging which just so happens to be hosted here, I've selected a root vegetable

beetroot© by Haalo

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© by Haalo


Chocolate and Beetroot Cakes

1 cup beetroot puree (see below for details)
1 cup sugar
2 eggs
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.

Chocolate and Beetroot Cakes© by Haalo

I've actually made two different forms - these small sunflower shaped cakelets

Chocolate and Beetroot Cakes© by Haalo

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.

14 comments:

  1. oh excellent, I've wanted to make a choc beet cake for a long time! do you think a touch of chilli would go well in this recipe or should I leave it for another time?

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  2. Hi Heart - you know when I was making these I was thinking of adding chilli especially as I was making them in batches. Maybe make half straight and the other half with chilli?

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  3. The sunflower shaped cake is just gorgeous. I love the idea of adding beetroot to cakes. More nutritious, and since beets are naturally on the sweet side, it's a perfect pairing.

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  4. Thanks for this post, Haalo. I Want to try it immediately. Actually I'm going out right now to get beets.

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  5. I love beetroot. People need to use it more. Great recipe. And the shapes you used are so lovely.

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  6. Wow! What a wonderful and creative idea. I've never had this before.

    Paz

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  7. Thanks Kalyn - i have a set of 6 mini sunflower cake moulds in silicon that i brought back from italy and i think this is the first time i've used them.

    Thanks Burcu - hope you enjoy them!

    Thanks Valentina!

    Thanks Paz!

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  8. Excellent idea. I bet they are incredible!

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  9. Thanks Zoe - the proof is in the pudding and they are all gone.

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  10. This question probably shows what a newby I am, but is there a reason to boil the beetroot instead of steaming it soft?

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  11. Sounds delicious. Those cake moulds are fabulous too :)

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  12. Hi C - you could steam them but boiling is a lot quicker and you really need to get them very soft. If time isn't a problem, then steam away!

    Thanks Y - they are part of my italian booty!

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  13. Hi, first time poster. :) What an interesting idea! This is going to be on my blog one day. :) Thank you for all the inspiration.

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  14. Thanks Butterfly - I hope you enjoy the cakes!

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