Chocolate and Beet Dessert Cake

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.
All planned!

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
Eggs 2
Pinch salt
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


  1. not so surprising in a way since beets are a great source of sugar
    Love this combination of good chocolate with the lowly earthy beet!

    1. Hi Parisbreakfast! Yes, beets are so great with chocolate, this should be used more often with chocolate, so when eaten we think it´s no so bad for our health :)

  2. I have suddenly begun loving beets {not so the teens}. Could you make out a 'beety' flavour in these, or was it largely hidden? Also can we chill these {I read cool and reserve}. Do they keep well refrigerated.

    1. Wo won´t notice the beets! The chocolate is so full of flavour, the beets will give a moisture side and redish look. You can keep refrigetared if you don´t serve them the same day. Just take them out 1 hour ahead from the fridge so the chocolate develops all the flavour.


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