Thursday, December 17, 2015

Moist chocolate - beet cake

Super moist chocolate cake with beet, great mini dessert to serve for the holidays. Super moist chocolate cake with beet, great mini dessert to serve for the holidays.


Super moist chocolate cake with beet, great mini dessert to serve for the holidays.


These little mini-cakes were almost a disaster. When you have been blogging for a few years, most people assume you are a seasoned cook/baker. ! Am not sure about others but my kitchen is full of  'happy-accidents'. Most times it is because I think I am a pro and multi task, resulting in a mess. So when I read this recipe, I said to myself …nothing complicated. I can do this….Hmmmm….. not really, think again! I almost messed up, you will not believe it, but I forgot to add baking powder. Yup! I redeemed myself, as I remembered as soon I had put it in the oven. And thankfully, I had just put half the batter. Poured it back, added baking powder  …. Phew!]

Am glad you guys don't judge me for burnt curries, flat cakes and curdled batter. After all what is life without a few mishaps.

In other news, I broke my favorite kettle - it was hand made from Japan. I want to kick myself. This was really an accident and had nothing to do with my skills. As I removed a cup near it, it tipped and broke the spout…. the store I bought it from is closed. Well being the eternal optimist, I told myself, maybe am in store for something better.

Well…. on that note, I leave you with a cup of coffee and some super cute bite size cake. For kids you can serve them as is, for grown up - add some brandy syrup.

Recipe adapted from David Lebovitz blog . His recipe adapted from Tender by 
Super moist chocolate cake with beet, great mini dessert to serve for the holidays.






Super moist chocolate cake with beet, great mini dessert to serve for the holidays.


Recipe

8 ounces (240 g) beets

7 ounces (200 g) bitter sweet or semi sweet chocolate
1/4 cup hot expresso or water
7 ounces (200g) butter at room temperature, cubed
1 cup (135 g) flour
2 tablespoons unsweetened coco powder - (dutch processed)
1 tablespoon instant coffee powder 
1 1/4 tsp baking powder
5 large eggs separated at room temperature
1 cup (200 g) super fine sugar 
pinch of salt 
 2 cups of red wine 
1 cinnamon stick
1 star anise
4-5 cloves 

Butter mini cup cake pans or 8- 81/2 inch cake pan 


 Boil the beets in the wine with the spices with the lid askew for about 40 minutes. Stick a knife to see if they are done. Let it cool, cut the beets into chunks, and grind them in a food processor into, puree. David recommends a coarse consistency, but I did not want to have a beet piece while eating the cake, so I did a puree. Not too smooth.   


Pre-heat over to 350F.

In a large bowl set over a pan of barely simmering water( don't have the water boil), melt the chocolate, stirring to the minimum. Once it’s nearly all melted, turn off the heat (but leave the bowl over the warm water), pour in the hot espresso coffee and stir it once or twice. Add the butter. Let the butter soften. Make sure the butter has melted.  
Now allow this mixture to cool. Stir the egg yolks together and briskly stir them into the melted chocolate mixture. Fold in the beets. Let the mixture cool. 
Sift together flour, baking powder, instant coffee powder and chocolate powder.
In a stand mixer, or by hand, whip the egg whites until they have stiff peeks. Gradually fold the sugar into the whipped egg whites with a spatula, fold them into the melted chocolate mixture,  do not over mix.
Now fold in the flour mixture - do not over mix. 
Pour into cup cakes, cake pans and reduce oven heat to 325F and if it is in a cake pan bake for 40 minted, if in mini cake holder, like mine about 16-18 minutes. 
Brandy Syrup 
2 cups water
1 cup sugar
1/4 cup brandy 
1/2 tsp lemon zest
Mix water sugar and zest and bring to boil, leave it for about 4-5 minutes, strain and let it cool. Add brandy and use. 
I did not use this, as I had cooked the beets in wine. 

When the cake is cool, take a tooth pick and make tiny roles in the cake and pour the syrup with a spoon on the cake. Do not over soak. 
Chocolate frosting 
1/4 cup unsalted butter, cut in chunks
3 tablespoons cocoa powder
1 tea spoon half n half 
2 cups powdered sugar
1 teaspoon vanilla extra
Butter should be soft. Cream the butter and sugar, add the coco powder, vanilla extract and half n half and whip it till nice and smooth. Transfer to piping bag with desired tip. 
Either cook the beets in wine or add the brandy syrup to the cake. Don't do both, it may end up having flavors that's don't go well together. 

I cooked the beets in wine and did not add the brandy syrup. 



Super moist chocolate cake with beet, great mini dessert to serve for the holidays.
Super moist chocolate cake with beet, great mini dessert to serve for the holidays.








Super moist chocolate cake with beet, great mini dessert to serve for the holidays.

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