200gr (7oz)Dark Cooking ChocolateI used 70% Chocolate
120gr (1/2 cup)Unsalted Butter
60ml (1/4 cup)Full Cream Milk
3Eggs
50gr (1/4 cup)Brown Sugar
120gr (3/4 cup)Plain Flour
30gr (1/4 cup)Almond Meal
1 1/2tspBaking Powder
1pinchTable Salt
Dark Chocolate Ganache
120gr (4oz)Dark Cooking ChocolateI used 70% Chocolate
120ml (1/2 cup)Heavy / Thickened Cream
Toppings
40gr (1/2 cup)Flaked Almondsor to taste
Instructions
Chocolate Beetroot Cake
Preheat your oven on 180'C/350'F.Cut out the top of your beetroot and peel them. Cut them in half (1) and wrap them in aluminium foil. Cook for 30 to 45 minutes, or until very soft. Remove from the foil and set aside to cool down.
Thinly chop the Dark Chocolate and cut the Butter into small Cubes. Place both in a heat-proof bowl and melt in the microwave, stopping every 30 seconds to stir (2). Set aside to cool once fully melted.
Place the cooked beetroots in your food processor with the Milk, and blend until smooth.
In another large bowl, whisk the Eggs and Brown Sugar. Add the melted Chocolate & Butter and whisk until smooth and shiny.
Whisk in the blended Beetroot, then lastly add all of the dry ingredients: Plain Flour, Almond Meal, Baking Powder and Salt. Whisk until combined.
Pour the batter into a 23cm/9inch Springform Pan lined with Baking Paper and greased edges. Bake for 25 to 35 minutes (3) then set aside to cool down completely.
Chocolate Ganache
Heat up the Cream on the stove until it starts to simmer.
In the meantine, thinly chop the Dark Chocolate and place it in a heat-proof bowl. Pour the hot cream over it and leave it for about 3 minutes without stirring. Then using a stiff spatula, stir starting at the centre of the bowl and slowly making your way to the edges (4).
Remove the Cake from the Springform Pan and pour the Ganache over while still warm (your cake needs to be cool though). Use a spatula to spread it over the cake if needed.
Toasted Almonds (optional)
For additional topping, place the flaked almonds on a flat tray lined with baking paper or a baking mat. Leave under the broiler (set on low/meddium) in your oven for 2 to 3 minutes, or until it turns golden brown (5). Sprinkle over the Chocolate Ganache.
Notes
Cutting the beetroot into smaller pieces will speed up the cooking time.
If melting it in the microwave, it is important to go slowly to avoid burning the chocolate. Alternatively, you can melt the chocolate and butter on a double boiler.
You want the cake to still be a bit fudgy in the middle. If placing a skewer in the middle of the cake, you should still see a few small crumbs on the skewer, but not liquid batter.
If you still see chunks of un-melted chocolate, it probably means you did not wait long enough for the hot cream to melt it. Simply place the bowl in the microwave for a few seconds and wait again before stirring.
Keep an eye on them as they will start to toast very quickly and you do not want to burn them.