Moist Chocolate-Beet Cake
- 8 ounces (240 g) beets, unpeeled, rinsed and scrubbed free of dirt
- 7 ounces (200 g) bittersweet or semisweet chocolate (70% cacao solids), chopped
- 1/4 cup (60 ml) hot espresso (or water)
- 7 ounces (200 g) butter, at room temperature, cubed
- 1 cup (135 g) flour
- 3 tablespoons unsweetened cocoa powder (the darkest you can find, natural or Dutch-process)
- 1 1/4 teaspoon baking powder
- 5 large eggs, separated, at room temperature
- pinch of salt
- 1 cup (200 g) superfine sugar
- Cooking & Baking
- Baking powder (1 1/4 teaspoon)
- Chocolate, bittersweet or semisweet (7 ounces)
- Cocoa powder, unsweetened (3 tablespoons)
- Flour (1 cup)
- Salt (1 pinch)
- Superfine sugar (1 cup)
- Drinks
- Espresso, hot (1/4 cup)
- Dairy
- Butter (7 ounces)
- Refrigerated
- Eggs, large (5)
- Other
- 8 ounces (240 g) beets, unpeeled, rinsed and scrubbed free of dirt
Preparation
Read recipe preparation on davidlebovitz.com
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Published November 14, 2011 (1 year ago).
224 people saved this recipe.
