This one-of-a-kind chocolate cake is great for any or no occasion at all. We whisked this DDD (decadent, delicious, disappearing) cake last week-end as a part of a surprise Happy Birthday salute. Well, it was a DOUBLE surprise, both in taste and the secret major ingredient of it which nobody could guess: the BEETROOT. Really? Abso-xx-lutely. Hmmm, how can the chocolate cake be decadent and delicious if its major ingredient is beet? And yet, the sweet-savory taste of beets marries dark chocolate happily making this cake deep and unbelievably moist. I promise, your guests will be asking what is in that cake besides chocolate first thing.
This velvety rich, mildly dense, slightly fudgey and delicate-crumbled cake is both rustic and elegant and guarantees to make the most vivid sweet food memories. Few decades ago using beets in chocolate cake might have been considered downright shocking, but with today’s baking taking a scientific direction it totally makes sense as a second major ingredient, providing healthy and colorful starch and fiber while still letting the chocolate shine through the cake’s earthiness.
Health and fashion-wise, this Chocolate, Almond and Beetroot Cake (to be exact with its name) ticks multiple WOW boxes, including: ‘trendy’, ‘no flour’, ‘no butter’, ‘no grain’, ‘gluten-free’,’ paleo’, ‘ kids friendly’, and more. So, yes, DECADENT, DELICIOUS and fast DISAPPEARING cake. Unfortunately, the latter adjective is not just used in a figurative sense. According to the news, the most wanted food of Gods is imperiled by droughts and diseases and the future of the proverbial cocoa seed doesn’t seem so bright. I therefore suggest you schedule your next chocolate baking session while it’s still available and/or affordable…
Not to mention, how nicely it juxtaposes with today’s gloomy and foggy weather…
The recipe didn’t fall on our lap, we’ve made an extensive research trying to find/compile it and balancing the demand (birthday person’s love for chocolate) and the supply (our personal choice to skip the flour and butter from the cake and replace them with leaner and healthier nuts and edible fiber). We’ve casted avocados, carrots, pumpkin and zucchini as possible combinations with dark chocolate, but to no avail of something extraordinary in our archives. We then reached out for several modern baking guru suggestions (Anna Olson, Nigel Slater, Martha Stewart, Jamie Oliver, David Leibovitz, Aran Goyoaga) and the beets quickly surfaced from their recent books, shows and Internet recipes. The beets in chocolate cakes are mostly appreciated for adding the moistness and caramel flavor touch (while the beets themselves being completely disguised in the cake to absolutely no way you can tell them apart from chocolate). These facts got us hooked. We couldn’t wait to experiment with them and chocolate!
The recipe became a cross of Jamie Oliver’s ‘Chocolate & Beetroot Cake’ recipe with ground almonds (no flour or butter in it, just like we wanted), and beetroot ingredient being baked in advance (like in Anna Olson’s recipe). Quick note: most of the recipes stipulated that the beet should be baked, so we decided to skip raw beets and use the cooked ones (although may be next time we will dare to use them raw – we just didn’t want to take a chance this time). As for the icing we’ve selected Martha Stewart’s ganache recipe (thusly, adding some butter and cream to what otherwise was supposed to be just a melted chocolate drizzle).
This recipe is not complicated: we found it simple and relatively fast to prepare (guess what, it’s coming from the Jamie’s Garden Project with Kids series, so, clearly, you can engage your kids into play when making it for more fun).
For the chocolate ganache glaze, place the chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter, Cognac or rum, if using, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over chocolate cake.
As for the swaps I used 50/50 golden and red beets. I assume you can replace them with raw zucchini or pumpkin (excess water squeezed out). Ground almonds can swap with ground hazelnuts, walnuts, pecan or macadamia. The crowning glory of the chocolate ganache coating can swap with just melted chocolate drizzle and/or powder sugar dusting, and/or fresh berries, like raspberries. The chocolate and cocoa are, naturally, irreplaceable for now. So far, and Ummm, for the next XXX years?
Finally, one last note: according to Jamie Oliver, measuring the ingredients is ‘a key to the success of this cake, so please use the scale to exact the amounts.
Have fun and indulge your senses!
One Year Ago: Say Sardine – Quick Sardine Sauce Pasta
NO-FLOUR CHOCOLATE ALMOND & BEETROOT CAKE
For the Cake:
Olive oil to grease the baking pan
Flour (regular or gluten-free if necessary) for dusting the form
10.5 oz (300 g) quality dark (bittersweet)chocolate (70% cocoa solids)
9 oz (250g) baked beet root, peeled and coarsely grated
4 large eggs
5.3 oz (150 g) caster (powder) sugar
1 1/5 cup (120 g) ground almonds
1 tsp baking powder
1 tbsp quality cocoa powder
For the Glaze (Ganache) (optional):
3 oz bittersweet chocolate
½ cup heave cream
2 tbsp unsalted butter
2 tbsp Cognac or rum (optional)
Berries, for serving
Preheat the oven to 350F.
Lightly grease the bottom and sides of a 20cm cake spring form with olive oil. Cut a circle of parchment paper, size of the bottom of the tin, to line the base. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess.
Break 7oz (200g) of the chocolate up into small pieces and add to a heatproof bowl over the barely simmering water to melt.
Place the grated beetroot into a big bowl.
Separate the eggs, placing the whites into a separate large mixing bowl and adding the yolks to the beetroot, then wash your hands.
Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.
Whisk the egg whites until you have stiff peaks.
Use a flexible spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then, once combined, fold the rest, but try not to over mix.
Add the mixture to the prepared cake tin and spread out evenly using a spatula.
Bake in the hot oven for 50 minutes, or until risen and cooked through. Check with the cocktail stick if it comes out clean the cake is cooked. If slightly sticky it needs to cook for a bit longer.
Allow the cake to cook slightly. Open the spring form and carefully move the cake to a wire rack to cool completely. Discard the parchment paper.
When ready to serve, melt the remaining chocolate and drizzle over the cake, or glaze it with chocolate ganache (see instructions above).
Serve with fresh berries, yogurt, ice cream or whipped cream if desired.
Adapted from Chocolate & Beetroot Cake by Jamie Oliver, jamieoliver.com 2014