BEETROOT CHOCOLATE CAKE
Ingredients
Ingredients for 1 loaf pan (26 cm):
70 gr hazelnuts
3 eggs (medium size)
1 pinch of salt
125 g butter
160 g chocolate (70% cacao)
200 g beetroot
150 g light brown cane sugar
50 g fine polenta
1 tsp ground cinnamon
0.25 tsp ground nutmeg
1 zest of organic orange
butter and flour for the baking tin
garnish: icing sugar and candied beetroot
Serve with whipped mascarpone cream
Instructions
Step 1
Preheat your oven with the Twist Pad Flex® to 160°C Circo Therm® and grease and flour a round baking pan (26 cm). Roast hazelnuts in a dry pan on Induction Hob heat setting 8 or choose Temperature Cooking with the Twist Pad Flex® and roast hazelnuts at 140 °C for approx. 10 minutes, until fragrant and golden. Allow to cool down.
Step 2
Wash and peel beetroot. Use a zester and keep a few beetroot rasps for garnishing. Chop the rest of the beetroot. Blend beetroot with sugar and hazelnuts in a food processor.
Step 3
Separate the eggs. Add egg yolks to the beetroot and keep blending until you have created a smooth mass. Beat the egg whites with a pinch of salt until stiff and slowly fold in.
Step 4
Choose Temperature Cooking with the Twist Pad Flex® and slowly melt butter and chocolate in a heat proof bowl over a pot with water at 70 °C. Pour into a mixing bowl and mix with the beetroot mass. Add polenta, cinnamon, nutmeg and orange zest.
Step 5
Add the batter to the baking tin and bake on shelf level 2 for approx. 50 to 55 minutes. Check with a toothpick if the cake is done. Remove the cake from the oven, allow to cool down for 10 minutes, then flip and completely cool off on a cake rack.
Step 6
Garnish with icing sugar and decorate with a few beetroot rasps. Serving suggestion: Serve with whipped mascarpone cream (Mix mascarpone with icing sugar and vanilla extract to one’s liking). Enjoy!
