I think this is going to be my favorite vegetable recipe: Red beet cake with chocolate. Very simple, very “juicy”, and fruity.
foto: jhunelle francis sardido on unsplash
foto: jhunelle francis sardido on unsplash
I think this is going to be my favorite vegetable recipe: Red beet cake with chocolate. Very simple, very “juicy”, and fruity.
foto: jhunelle francis sardido on unsplash
I couldn’t really taste the red beet when a friend suggested the recipe. All the better, because it’s not always so easy with fruit in winter (did you preserve some in summer?). So, here’s one of the best recipes for or better against a dreary February. All you need is a really good coffee with nut and chocolate flavors, but that should not be a problem here.
Preheat the oven to 320 °F.
Roughly chop the beet and puree together with the yogurt, eggs, and oil.
Mix the flour, sugar, cocoa, almonds, and cinnamon in a bowl and stir in the beet and yoghurt mixture.
Mix the bicarbonate of soda and vinegar in a cup (or small bowl) until bubbles form and then immediately add to the batter. Stir the whole thing well.
Pour the batter into a springform pan (9 inch) and bake for approx. 60-70 minutes. Leave to cool.
For the topping, bring the cream to the boil, melt the dark chocolate in it, stir well and then pour over the cake. Allow to cool.
By the way: The topping is not absolutely necessary – The cake is also delicious without the chocolate icing (and of course a little less sweet). Just try for yourself how you like it best. As for us, we are total chocolate fans…
All we need now is the right coffee to enjoy with the cake. What do you think of our Demeter Peru coffee with its nutty, chocolaty flavors? Give it a try!