flourless chocolate beetroot cake

8/19/2019 Flourless Chocolate Beetroot Cake

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StepsFlourless chocolate

beetroot cake

Flourless chocolate beetroot cake

1. Cook beetroot in a small saucepan of boiling water for 45 minutes or until tender. Drain,

reserving 2 tablespoons of the cooking liquid. rocess beetroot and reserved liquid untilsmooth. !ou should have 1 cup beetroot pur"e.

2. reheat oven to 1#$%C&'25%(. )rease a 22cm *+inch- springform pan line base and sidewith baking paper.

'. /tir chocolate and butter in a small saucepan over low heat until melted and smooth.

4. 0hisk eggs, etract, sugar and ground haelnuts in a large bowl until combined. 3dd

chocolate miture and beetroot pur"e whisk to combine. our miture into pan cover

with foil.

5. ake cake for 1 hour 1$ minutes or until cooked around the edge with a slight wobble inthe centre. ift up edge of foil to release steam. 6efrigerate cake for at least ' hours or

overnight.

#. 7ake candied beetroot. /tir sugar and the water in a small saucepan over medium heat

until sugar dissolves. ring to the boil. 3dd beetroot cook for 2$ minutes or until

beetroot slices become slightl8 translucent and s8rup thickens. 9sing two forks, transfer beetroot from s8rup to a bakingpaperlined oven tra8 to cool. 6eserve 1 cup of the s8rup

stir in :uice.

;. che, whisk ingredients together in a small bowl until soft

peaks form.

?. lace cake on a platter dust cake edges with cocoa. /pread top of cake with sweetened

cr=me fra>che.


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Tips

Use a mandoline or V-slicer to slice the beetroot into thin rounds for candying.

They are available from kitchen stores and Asian supermarkets.

DO-AHEAD: The cake and candied beetroot can be made a day ahead. Store

separately in airtight containers in the refrigerator.

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Related tags

• Gluten-free

• Moderate

• More than 1 hour

• Other

• Cake

• Beetroot

• Afternoon tea

Flourless chocolate beetroot cake

• 300 g(91/2 ounces) beetroot (beets), peeled, cut in 3cm (11/4-inch) pieces

• 350 g(11 ounces) dark chocolate (70% cocoa), chopped

• 185 g(6 ounces) butter, chopped

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• 6eggs

• 1 tspvanilla extract

• 1 cup(220g) firmly packed brown sugar

• 1 cup(100g) ground hazelnuts

• 1 tspdutch-processed cocoa, for dusting

Candied beetroot

• 1 1/2 cups(330g) caster (superfine) sugar

•

1 cup(250ml) water

• 2small beetroot (beets) (200g), peeled, sliced thinly

• 1 tbsplemon juice

Sweetened crème fraîche

• 1 1/2 cups(360g) crème fraîche

• 2 tbspicing (confectioners') sugar, sifted

• 1 tspvanilla extract

Recipe by

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• Serves 10

• 5 minutes prep

•

105 minutes cook

Triple-ginger loafBe the first to rate this recipe

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Triple-ginger loaf, ginger recipe, brought to you by Australian Women's Weekly

Ingredients

Triple-ginger loaf

• 180 g(5½ ounces) butter, chopped

• 1/3 cup(75g) firmly packed dark brown sugar

• 1/2 cup(175g) treacle

• 1/2 cup(175g) golden syrup

• 1 cup(250ml) milk

• 1 1/2 tspbicarbonate of soda (baking soda)

• 1 2/3 cups(300g) plain (all-purpose) flour

• 3 tspground ginger

• 1 1/2 tspground allspice

• 3/4 cup(165g) crystallised ginger, chopped

• 2eggs, beaten lightly

• 1/4 tspground ginger, extra

Ginger ale icing

• 1/2 cup(125ml) ginger ale

• 20 g(¾ ounce) butter

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• 1 cup(160g) icing (confectioners') sugar

• 3 tsplemon juice

Recipe by

Steps

Triple-ginger loaf

1.Preheat oven to 160°C (140°C fan-forced). Grease a 15cm x 23.5cm x 9cm (6-

inch x 9½-inch x 3¾-inch) loaf pan; line base and sides with baking paper,extending the paper 5cm (2 inches) over the sides.

2.Stir butter, sugar, treacle, syrup and milk in a large saucepan over medium heat

until butter melts and sugar dissolves. Bring to the boil (mixture may look slightly

curdled). Remove from heat; stir in soda.

3.Sift flour and ground spices into a large bowl; stir in butter mixture and

crystallised ginger until just combined. Stir in egg until just combined. Pour

mixture into pan; cover with a piece of pleated foil (see note).

4.Bake loaf for 1 hour. Remove foil; bake a further 30 minutes or until a skewer

inserted into the centre comes out with a few moist crumbs attached (the cake

will have a crack along the top). Cool loaf in pan.

5.To make ginger ale icing; bring ginger ale to the boil in a small saucepan over

medium heat; boil 6 minutes or until reduced to 2 tablespoons. Remove from

heat; stir in butter until melted. Transfer mixture to a small bowl; whisk in siftedicing sugar and 2 teaspoons of the juice until combined. Gradually stir in enough

of the remaining juice, if needed, until icing is pourable.

6.Pour immediately over cooled cake. Stand cake until icing sets.

7.Serve loaf dusted with extra ground ginger.


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Tips

Pleating the foil allows the cake to expand as it cooks. Use a piece of foil slightly larger

than the pan. Fold the foil to create a pleat down the centre.

We used a loaf pan with a capacity of 3 litres (12 cups). The uniced cake can be made aday ahead; store in an airtight container at room temperature. The uniced cake is also

suitable to freeze.

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With a texture this silky and a flavour this heavenly, you'll not be able to resist

a second helping of this decadent chocolate orange mousse cake. It really isthat good.

Ingredients

Chocolate orange mousse cake

• 200 g(6 ounces) dark chocolate (70% cocoa), chopped

• 20 g(3/4 ounce) butter

• 6eggs, separated

• 1/2 cup(110g) caster (superfine) sugar

• 2 tbsporange-flavoured liqueur

• 1/2 cup(50g) cocoa nibs, optional

Chocolate orange mousse

• 1 cup(250ml) milk

• 3 tspfinely grated orange rind

• 2 1/2 tsppowdered gelatine

• 5egg yolks

• 1/2 cup(110g) caster (superfine) sugar

• 1/4 cup(60ml) orange juice

• 200 g(6 1/2 ounces) milk chocolate (33% cocoa)

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• 300 mlthick (double) cream

Milk chocolate sauce

• 180 g(5 1/2 ounces) milk chocolate (33% cocoa), chopped finely

• 1 cup(250ml) pouring cream

Recipe by

Steps

Chocolate orange mousse cake

1.Preheat oven to 180°C/350°F. Grease a deep 20cm (8-inch) springform pan; line

base and side with baking paper.

2.Stir chocolate and butter in a small heavy-based saucepan over low heat until

smooth. Cool for 10 minutes. Beat egg yolks and sugar in a small bowl with an

electric mixer for 5 minutes or until thick and pale. Beat in chocolate mixture until

combined. Transfer mixture to a large bowl. Beat egg whites in a small bowl withan electric mixer until soft peaks form; fold into chocolate mixture, in two batches.

Pour mixture into pan.

3.Bake cake for 20 minutes or until cake is just firm to touch. Cool in pan.

4.Meanwhile, make chocolate orange mousse.

5.Remove cake from pan. Wash and dry pan; grease then line base and side of

pan with baking paper. Remove lining paper from cake; place cake, top-side

down, back in pan. Press down firmly on cake to ensure it completely covers the

base of the pan. Brush liqueur on cake; pour mousse over cake. Refrigerate 6

hours or overnight until set.

6.Make milk chocolate sauce


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7.Sprinkle cocoa nibs on cake, pour a little warm sauce over the top. Serve cake

immediately with remaining sauce.

Chocolate orange mousse

1.Place milk and rind in a small heavy-based saucepan; bring almost to the boil.

Sprinkle gelatine over milk mixture; whisk until gelatine dissolves.

2.Beat egg yolks and sugar in a small bowl with an electric mixer for 3 minutes or

until thick and pale. Beat in juice. Gradually beat in hot milk mixture.

3.Return mixture to same pan; cook, stirring continuously, over medium-low heat

until mixture thickens enough to coat the back of spoon (don’t boil or mixture willcurdle).

4.Add chocolate; stand for 1 minute, then whisk until chocolate has melted. Strain

mixture through a fine sieve into a clean bowl; cool for 1 hour, stirring

occasionally.

5.Beat cream in a small bowl with an electric mixer until soft peaks form. Fold

cream into chocolate mixture; use immediately.

Milk chocolate sauce

1.Stirring chocolate and cream in a small heavy-based saucepan over low heat

until smooth.

Tips

You will need to start this recipe the day before.

Cocoa nibs are created in the early stage of chocolate production. Cocoa beans are

dried then roasted, after which they are crushed into what are termed ‘nibs’. Next, the

nibs are ground to separate cocoa butter and cocoa solids. Nibs are both textural and

chocolatey with no sweetness. They can be found at health food stores and specialist

food stores.


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Basil, lime and strawberry

cheesecakeBe the first to rate this recipe

http://www.foodtolove.com.au/recipes/basil-lime-and-strawberry-cheesecake-19322#ratingshttp://www.foodtolove.com.au/recipes/basil-lime-and-strawberry-cheesecake-19322#ratings


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Fragrant basil and zesty lime turn this strawberry cheesecake into something

really rather special.

Ingredients

Basil, lime and strawberry cheesecake

• cooking-oil spray

• 125 gscotch finger biscuits

• 75 gbutter, melted

• 3teaspoons powdered gelatine

• 1/4 cup(60 millilitres) hot water

• 375 gcream cheese, softened

• 1/2 cup(110 grams) caster sugar

• 1 tbspfinely grated lime rind

• 300 mlthickened cream

• 1/2 cup(125 millilitres) lime juice

• 2 tbspfinely chopped fresh basil

• 2 tbspfresh baby basil leaves

• 2 tbspwater

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• 1/2 cup(160 grams) strawberry jam

• 1 tbsplime juice

•

8fresh basil leaves

• 250 gstrawberries, halved

Recipe by

Steps

Basil, lime and strawberry cheesecake

1.Spray a 20cm (8-inch) (base measurement) springform pan with oil (don't use

butter as this hardens in the fridge); line base with baking paper.

2.Process biscuits until fine. Add butter; process until combined. Press mixture

firmly over base of pan. Refrigerate 30 minutes.

3.Sprinkle gelatine over the hot water in a small heatproof jug; stand jug in a smallsaucepan of simmering water, stir until gelatine dissolves. Cool.

4.In a medium bowl, beat cream cheese, sugar and rind with an electric mixer until

smooth. Add cream; beat until smooth. Add juice, the cooled gelatine mixture and

finely chopped basil; beat until combined. Pour filling over biscuit base. Cover;

refrigerate about 3 hours or overnight until set.

5.Make basil-infused strawberries.

6.Just before serving, top the cheesecake with strawberries and syrup; sprinkle

with basil leaves.

Basil-infused strawberries


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1.In a small saucepan, stir the water, jam, juice and basil over low heat until jam

melts. Bring to the boil. Remove from heat; stir in strawberries. Cool; discard

basil.

Tips

The cheesecake can be made a day ahead; store, covered, in the fridge. Use the

bottom of a glass to firmly and evenly press the biscuit crumbs over the base of the pan.

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Related tags

• Moderate

• More than 2 hours

• Modern Australian

• Cake

• Cheese

• Dessert

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22/40

Mango swirl cheesecake

White chocolate berry cheesecake

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Double caramel and chocolate slice

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Let's Talk: The shocking new tricks men use to control wives


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Mushroom quiche

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28/40

Chocolate flourless torte

Dark chocolate mud cake

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29/40

Prince William begins training for new civilian pilot job

Woman's Day

X-Files returns to screens with Mulder and Scully

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31/40




Woman's Day

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33/40

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ALSO ON FOOD TO LOVE

TOP SEARCHES


MOST VIEWED


TOP RATED

Curried prawnsTraditional beef casseroleMars bar cheesecakeHearty vegetable and lentil soupWhite

chocolate mud cakeRECIPE COLLECTIONS

Warm dessertsChickenFast family dinnersCurryBiscuit and cookie

RECOMMENDED RECIPES

Lamb shanksSconesZucchini sliceMushroom sauceBread and butter pudding

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34/40

• Modern Australian

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Chocolate frosted spicy ginger cake

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35/40

Ginger cake with honey cream and chocolate

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Volvo takes front foot on child safety

Which Car

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Mushroom quiche

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Woman's Day

Prince William begins training for new civilian pilot job

Woman's Day

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Mad Men's Christina Hendricks: Please stop talking about my shape


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flourless chocolate beetroot cake

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