Chocolate Beet Cake

  • 4 small beets (8 oz.), unpeeled & rinsed
  • 7 oz. bittersweet chocolate, chopped
  • 1/4 c. hot espresso (or water)
  • 7 oz. butter, cubed (room temperature)
  • 1 cup flour
  • 3 T. unsweetened cocoa powder
  • 1 1/4 t. baking powder
  • 5 large eggs, separated (room temperature)
  • pinch of salt
  • 1 cup sugar (superfine)

Directions

Preheat oven to 350. Butter an 8 inch springform pan and flour the bottom or line with parchment paper.

Steam or boil beets until tender (about 30-40 min).  Drain and rinse in cold water.  Slip off skins when cool and cut into chunks.  Pulse in food processor until they are pureed.  A cheese grater works fine as well.

Melt the chocolate in double boiler (set a pot in a pan of water).  Stir as little as possible.  Once it is nearly melted, turn off the heat and pour in the espresso.  Stir once.  Add butter.  Press butter pieces into the chocolate and allow to soften without stirring.

Sift flour, cocoa powder and baking soda.

Remove chocolate from heat and stir until butter is melted.  Let sit to cool and then stir egg yolks together and briskly stir them into the melted chocolate mixture.  Fold in the beets.

Whip the egg whites until stiff.  gradually fold the sugar into the egg whites, then fold into melted chocolate mixture being careful not to over mix.

Fold in the flour and cocoa powder.

Scrape the batter into the prepared pan and reduce heat to 325.  Bake for 30-40 minutes or until the sides are set and the center is still just a bit wobbly.

Top with powdered sugar, glaze or frosting.

Adapted from davidlebovitz.com