Dark Chocolate and Beetroot Cake
This divine Recipe is not dissimilar in theory to the well established carrot cake. The beetroot adds texture and moisture rather than any dissectible flavour. The version includes a thick, dark chocolate topping. This hard shell contrasts very well with the soft, moist cake,but for speed this is the optional and the cake can instead be served warm from the oven. For the topping, I like to use a smoky, earthy, single estate dark chocolate from Sao Tome, an island off the west coast of Africa, which is a chocolate we stock at Melt. Alternatively, use a dark chocolate with at least 60% cocoa solids.
|Ingredients||2-3 slices of fresh ginger, approximately 5mm thick 250g raw beetroot, unpeeled 200g unsalted butter, cut into cubes 400g dark chocolate (at least 60 %cocoa solids) chopped 5 organic eggs, separated 180g dark soft brown sugar|
|Prep Time||15 minutes|
|Cooking Time||95 - 115 minutes|