Remember that scene from Clueless where they’re doing that rollin’ with the homies thing at the party in Sun Valley? That’s you, me, and this cake now.
This is like a lighter version of that most beautiful extremely moist chocolate beetroot cake Nigel Slater makes, which I also once made. And ate all by myself and was totally cool with it and will probably do it again.
But this one is easier, and still makes a very deep, dark chocolate-tasting cake. It’s a good recipe to know if you’re into roasting beets like Melissa Clark and forgetting blog birthdays.
Apparently I did that last year, too. But you reading this makes me feel like there should be heart-shaped cake at every breakfast. So if you have a favorite kind, let me know. Thanks for rollin’ with me, homies.
The original recipe, which I got from the lovely, breakfasty Tooth and Kale, called for canned beets, but since it’s like my new hobby, I roasted some. And I used maple sugar because they have it now at Trader Joe’s.
Remembering that nice tang from the crème fraîche on Nigel’s cake, I topped these as we (really just me again) ate them with ultra-thick greek yogurt, with maple syrup for a little sweetness and beet juice for a bit of pretty in pink.
I used a 71% bittersweet chocolate, but my dear friend Adriana, who is like Maggie Smith when it comes to chocolate cakes, said she might have like it better with semisweet. And le bf wanted it without beets.
Flourless Chocolate Beet Cake
(adapted from Ming Makes Cupcakes and Tooth and Kale)
Makes about a dozen.
6 TB unsalted butter
3/4 c. chopped chocolate
1/2 c. canned or roasted beet purée (keep some juice for the topping)
1/4 c. maple sugar or sugar
3 eggs, separated
a pinch of salt
1/2 c. heavy cream or yogurt
maple syrup or extra sugar
Preheat oven to 275ºF and butter or line a muffin pan. Melt the chocolate and butter in a bowl set over a pot of barely simmering water. Remove the bowl from the heat. Let sit for a few minutes, then stir in the beets, yolks, and salt.
Using a handheld or stand mixer, beat the egg whites until soft peaks form, about 5 minutes. Gradually add in the sugar and beat until stiff and glossy, about 2-3 more minutes.
Gently fold about a quarter of the whites into the chocolate mixture. Fold the chocolate into the rest of the whites, taking care not to deflate them. Fill the muffins almost to the top.
Bake until a skewer still comes out a little fudgy, about 35 minutes. Cool in pan on a wire rack. The cakes will deflate and sink and a little in the center (the one in the picture is upside down.)
To make the topping, whip the cream or stir the yogurt, sweeten to taste, then add a few drops of beet juice to make it pink(!)
Spoon some onto the cake (or two) I’m guessing you’re going to eat while they’re still warm. Store the leftover cakes and topping separately.
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- viavina answered:A. I love the idea of this cake. B. It’s totally adorable. C. I LOVE Clueless.
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