Wednesday, November 4, 2009
This Beet is Sweet
Chocolate Beet Cake
1 cup softened, unsalted butter
1.5 cups packed dark brown sugar
3 room temperature eggs
3 ounces dark chocolate
5 medium beets ( 2 cups once pureed)
2 cups all purpose flour, sifted
2 teaspoons baking soda
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Confectioners sugar for dusting
For beet puree, trim roots and stems, quarter beets, place in water filled saucepan, bring to boil, reduce and simmer for about an hour. Drain liquid, rinse beet in cold water. remove skins and place beets in blender, process until a lump free puree is achieved. Let cool to room temperature.
Cream the3/4 cup butter and brown sugar, add eggs individually, incorporate each egg well before adding the next egg. Melt shaved chocolate with the remaining 1/4 cup of butter in microwave. It is best to do this in small time increments ( 20 seconds) stir, then microwave again until mixture is smooth. Cool slightly, then blend the chocolate mixture withe the beet puree and the vanilla. This blend will be somewhat separated in appearance.
Combine flour, baking soda, salt, cinnamon and nutmeg, add to the creamed mixture . Incorporate fully. Pour cake batter into a greased and floured 10" spring form pan. Bake @ 375 for 60 -70 minutes. ( clean toothpick check is advised. Cool for 15 minutes before removing to a wire rack, let cool completely.
Cut a paper silhouette of a beet plant with top, lay silhouette on cake,
sprinkle with confectioners sugar.