I'm always searching for recipes strange, peculiar ... rare, I would say. And when I find a recipe that has those items I keep it until the opportunity arises, or have the ingredient, or feel like doing it.
Yesterday, walking around a large supermarket, away from home, I found the ingredient. Steamed beets, vacuum-sealed. And I remembered the recipe. I grabbed a package and figured when I could do the recipe.
Yeap, there are sugar beets in my dessert.
I know this is not crazy. Vegetable in a dessert. Nowadays is pretty common. Clotilde did it!
The explanation for the purchase of packaged beets, may sound a bit artificial, but I don´t like vegetables that can colour my hands. In cooking school suffered a intense pumpkin coloration that remained several days. Never again ... or almost never, sometimes I have to eat something.
Chocolate and Beet Dessert Cake
Beets boiled and peeled 100 g
Bittersweet chocolate 100 g
Strong coffee 2 tbsp (30 ml)
Unsalted butter 100 g
Pastry flour 70 g
Unsweetened cocoa 1 tbsp
Baking powder 1/2 tsp heaped
Common sugar 100 g
Whipping cream 200 g
Common sugar 40 g
Ground coffee to decorate
- Prepare 6 individual molds (5 cm in diameter), greased and floured (or a tin cake of 20 cm diameter)
- Preheat oven to 160°C (low-medium heat)
- Grate the beets with the finest cheese grater
- Melt chocolate with butter
- Add strong coffee and stir
- Separate the eggs, add the yolks to the chocolate and set aside the whites in a clean, ungreased, bowl
- Add the grated beets to the chocolate mixture
- Beat the egg whites until form peaks and add sugar little by little. Keep beating until you don´t feel the grains of the sugar
- Add the egg whites into chocolate mixture, and mix gently
- Add the flour sifted with baking powder and salt, again mix gently
- Spread the preparation on the 6 molds
- Bake for 15 minutes. Check with a toothpick when comes out almost almost clean.
- Cool and reserve until ready to serve
- Serve with whipped cream with sugar and decorate with coffee