Chocolate-beet cake (master class)

Category: Confectionery
Chocolate-beet cake (master class)

Ingredients

For the cake:
Bitter 90% chocolate 250 g
Espresso coffee (strong brewed) 100 ml
Vegetable deodorized oil 30 ml
Liquid honey 5 tbsp. l.
Raw beets, peeled, finely grated and squeezed 250 g
Sugar (fructose) 150 g (110 g)
Vanilla (replacement - vanillin, vanilla sugar) ½ pod
Large chicken eggs 3 pcs.
Egg whites 3 pcs.
Wheat flour 100 g
Almond flour (can be substituted with flour) 50 g
Cocoa powder 25 g
Baking powder 1 tbsp. l.
Soda ¼ h. L.
Salt ¼ h. L.
For glaze:
Bitter 90% chocolate 125 g
Espresso coffee (strong brewed filtered coffee) 60 ml
Liquid honey 3 tbsp. l.

Cooking method

  • This recipe is intended exclusively for chokaholics, or rather, for bittersweet hearts. For the rest, it will be suicide and a Darwin Award nomination. Therefore, the request to lovers of milk chocolate do not even try to repeat this cake without supervision and even more so without insurance.
  • • Using a brush and sunflower oil, lubricate a 20 cm round surface with a height of 8 cm and set it aside.
  • I used my only 24 cm round shape, and after smearing it I sprinkled it with finely chopped walnuts to at least create the appearance of nuts and somehow compensate for my lack of almonds.
  • Chocolate-beet cake (master class)
  • Cake
  • • Melt the chocolate in a water bath until all is dissolved and let cool slightly.
  • Chocolate-beet cake (master class) Chocolate-beet cake (master class) Chocolate-beet cake (master class) Chocolate-beet cake (master class)
  • • Prepare a dry mixture of sifted flour, baking powder, baking soda, salt, cocoa and finely ground almonds (I cannot grind almonds finely into flour, so I replaced it with wheat flour).
  • Chocolate-beet cake (master class) Chocolate-beet cake (master class)
  • Sift everything together.
  • • Grate the beets with a fine grater. Squeeze out excess juice. Use kitchen paper towels to remove excess moisture from the beets.
  • Chocolate-beet cake (master class) Chocolate-beet cake (master class)
  • After all, disposable gloves are a thing!
  • Of 350 g of unpeeled beets, 190 g were grated and wrung out. I had to clean another 1 smaller one.
  • I thought, and then I was convinced that I was too dehydrating the beets, because in the future I was faced with too thick dough. And I had to additionally beat the whites, so actually these 3 pieces. and appeared in the recipe. In general, don't overdo spin.
  • • Add espresso and butter to the slightly cooled melted chocolate (the chocolate will set and swear acquire dullness),
  • Chocolate-beet cake (master class) Chocolate-beet cake (master class)
  • add honey (from honey, chocolate will return plasticity and shine again),
  • Chocolate-beet cake (master class) Chocolate-beet cake (master class) Chocolate-beet cake (master class) Chocolate-beet cake (master class)
  • and beets, stir with a spatula until mixing is even.
  • Chocolate-beet cake (master class) Chocolate-beet cake (master class) Chocolate-beet cake (master class)
  • In the original honey was 2 tbsp. l., but my super-chocolate chocolate didn't have enough 2, and I added honey until the chocolate regained plasticity, it turned out 5 tbsp. l. I think if you use 70-72% chocolate, then 2 will be enough. I decided to adjust the sweetness by decreasing the sugar (actually, the ingredients already have a reduced dose).
  • • Preheat a regular oven to 160ºC, or a convection oven to 140ºC.
  • • In a large bowl, beat 3 eggs with sugar (I have fructose), vanilla seeds (vanilla) until the mixture is pale and completely fluffy.
  • Chocolate-beet cake (master class) Chocolate-beet cake (master class)
  • I didn't add vanillin or vanilla because I made my own vanilla fructose by stuffing an empty vanilla pod into a jar of fructose.
  • Beaten eggs for about 12 minutes.
  • • Whisk the whites until firm peaks.
  • Chocolate-beet cake (master class)
  • • Thoroughly, but very gently and gradually, stir the dry mixture into the egg foam.
  • • Combine the beetroot-chocolate and egg mixture, mixing in 2 steps with a spatula from bottom to top in a circle.
  • Chocolate-beet cake (master class)
  • Sorry, there was no time to take pictures, so there are a couple of gaps in the chronicle.
  • • Gently add the whipped egg whites, in 2-3 steps, stirring with a spatula from bottom to top and in a circle.
  • Chocolate-beet cake (master class)
  • Chocolate-beet cake (master class)
  • • Pour the mixture into the prepared dish and bake in the middle of the oven for 1:00.
  • Check for readiness with a skewer. This pie is moist, so even when completely cooked, the skewer can come out a little dirty, but still not in a wet dough.
  • If the pie is not yet ready, cover it with foil to prevent it from burning, and bake until tender (hardly more than 30 minutes).
  • The baking time depends on the selected baking dish. It took an hour for the size of my mold and in my oven.
  • • Let the finished cake cool on the wire rack.
  • Chocolate-beet cake (master class) Chocolate-beet cake (master class)
  • Glaze
  • • To make the frosting, melt the chocolate in a water bath until all is dissolved, remove from heat and add coffee. At this point, the chocolate will start to set, but it will regain its plasticity and shine as soon as you add and stir in the honey.
  • Chocolate-beet cake (master class) Chocolate-beet cake (master class) Chocolate-beet cake (master class) Chocolate-beet cake (master class)
  • Still, honey is a great gift! Thanks to the furry striped hardworking creatures!
  • • Cut the cake in two, glaze both layers and sides.
  • Chocolate-beet cake (master class)
  • I didn’t cut the pie as I baked it in a larger diameter pan than the original recipe suggested. I thought that next time I would bake in a rectangular shape and I would cut not in height, but in length. I have no confectionery gadgets except a couple of spatulas. In order to make it convenient to glaze the edges, I put the cake on an inverted plate, thus raising it above the surface. It was quite convenient for lack of a special stand.
  • • Top with berries or cream or a scoop of vanilla ice cream when serving.
  • Chocolate-beet cake (master class)
  • • Serve chilled.
  • Although if with a scoop of ice cream, it will be tasty and warm.

The dish is designed for

16

Time for preparing:

2 hours

Note

This cake interested me for a long time, but I forgot to try the recipe. I once saw him cooking telecafe in the program "Cook and lose weight" (original "Cook Yourself Thin").

To say "chocolate" is to say nothing! Opens his eyes wide!
Something like that

or so
Chocolate-beet cake (master class)

Summary: This is a recipe for how to make a whole kilogram of 400 g of dark chocolate without any damage to the taste.

It is optimal to cut the cake into at least 12, and preferably 16 pieces.
Have you seen the piece that I cut for the photo shoot? That's 1/8 of a pie - sooooo much for one serving, but great for chocolate torture!

A few tips from the analysis of the reviews who prepared this cake.

Don't skimp on:
1) vanilla (vanilla),
2) coffee strength,
3) the percentage of cocoa in chocolate,
- Savings can lead to the beet flavor breaking through the chocolate.

Be sure to focus on the characteristics of your oven, it may take less or more time to bake. Taste on doneness after 45 minutes to avoid overdrying the cake. The larger the mold diameter, the less time it will take to bake.

celfh
Arka, I’m this one, from these ... bittersweet holiks ... your cake is
Tanyulya
Awesome !!!!!
And what does the beet give? Is it felt?
Twist
Arochka, it's mega chocolate! Gorgeous recipe!
Melanyushka
Tasty-oh-oh-oh ...! And a lot of chocolate ...!
Natalia K.
A very interesting recipe. I love everything coffee and chocolate. And what does the beet in this pie give?
Omela
No words !!!
Gasha
Natasha, let's call this pie - "Miracle with bulging eyes" !!!

The pie is super! And you are clever !!!
Arka
Girls, I immediately answer the question about beets, beets replaces 200 grams of oil here and gives the cake the necessary moisture, well, or works as an additional baking powder. The taste of beets is not felt if you take dark chocolate.
The oven must be longer, so that the beets have time to bake until soft, but on low heat, so as not to dry out.

celfh, happy for you, chances are that you will survive by trying the pie
Tanyulya, Marina, Melanyushka, natalisha, Omela, girls, thanks for the praise! Try it if you have the courage
Gasha, yeah and replace the photo
MariS
This is pyro-oo-o-og !!! Well done, Arochka!
Such an unusual combination ...chocolate, beets - I like it! Original, new ...
The last photo with a ball of ice cream should be the main one - it causes profuse salivation ...
Arka
Quote: MariS

The last photo with a ball of ice cream should be the main one - it causes profuse salivation ...
Thank you!
and it was supposed to be the main one ... he even had a name - "with a pumpon"
but suddenly I fell in love with the close-up, and that's it! Lawless Heart!
Rucheek
Eyes like the cat in the photo, very beautiful and so I want a piece of coffee
Arka
Quote: Rucheek

Eyes like the cat in the photo, very beautiful and so I want a piece of coffee
Marina, where to send?
Merri
Quote: Arka

Marina, where to send?

And me and me, please!
Arka
Ira, and we will cure you, join us!
julifera
Original Chocolate Torture
I never knew what to do with beets
Sonadora
Arochkawhat a chocolate miracle! I have never tried pastries with beets, only with zucchini. Having dragged the recipe into the bins, I will definitely cook it! I just can't pass by this!

Arka
Manka, forgive me for not answering for a long time.
The cake is soooo chocolate that it was enough for everyone to try. Eating a lot at a time is unrealistic! And this is said by the one who in Riga had breakfast with 2 portions of cakes
japk
: umnik2: Thank you very much for the shoooooooooooooooooooooooooooooooooooooooooooooooooo gladtedness I like it soooooooooo I like it all soooooooo
Arka

Natalya, SO you can only rejoice after eating chocolate until you die!
Help yourself to your health!
japk
I really love chocolate and my friends for this yummy

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