Gluten-free Chocolate Beetroot Cake
Gluten-free Chocolate Beetroot Cake
Doses
15-18
kplCooking time
48
minutesIngredients
200 g butter / marg.
200 g dark chocolate
250 g pureed beetroot (you can also buy pre-cooked beetroot in a vacuum-pack in the shops)
2 rkl espresso / strong coffee
2 dl (135g) Virtasalmi Grain Product Bun Flour Mix
1,5 tl baking powder
3 rkl cocoa powder
5 eggs
2,2 dl (190g) sugar
- Chocolate cakes
170 g dark chocolate
1 dl whipping cream
2 tl butter
- Chocolate cake, vegan
150 g raw chocolate e.g. Goodion
1 dl coconut cream
1 tl margarine
Preparation
- Beetroot is boiled and pureed or beetroot that has been pre-cooked in a shop is pureed.
- Add the espresso/strong coffee to the beetroot mixture.
- Melt the butter/marg. and add the chocolate.
- Allow to cool.
- Beat the eggs and sugar until frothy.
- Add the beetroot espresso mixture and the butter and chocolate mixture to the egg and sugar foam.
- Finally, add the mixed bun flour mix, baking powder and cocoa powder.
- Bake in a floured loose pan at 150 degrees in a convection oven for about 48 min.
- The cake remains moist inside.
- Cool well.
- The cake can be frosted if desired.
- Chocolate cakes
- For the icing, melt the chocolate in a water bath.
- Add the butter/marg. and the whipping cream/coconut cream and mix until smooth.
- Let the frosting cool.
- Finally, pour the icing over the top and around the edges of the cake.
- Garnish with pomegranate seeds, for example.
© Satu Urasto
