Today I have a little holiday, I received the Gold Medal for participating in the Winter Cooking Games. On this occasion, I present an amazing chocolate cake based on boiled beets. I've been baking for several days. Everyone won’t get enough.) I have said more than once that chocolate pastries, like apple ones, are my everything)) And when I saw this recipe - I was very surprised, but when I baked it - I realized that this is probably the most delicious of all chocolate pies. Delicate, soft, melting in your mouth, you can layer it with cream or any cream, just a delight! #olgrigrecept #cake #germancuisine #pastries #sweetpastry
Ingredients: dark chocolate, beets (precooked), flour (type 405), sugar, cocoa powder, baking powder, olive oil, vanilla extract, egg, cream, cherry jam, cocoa powder for sprinkling, salt, olive oil for greasing, rosemary for decorations
Cooking method:
We will prepare all the products. We do it slowly, but keep in mind that as soon as the liquid and dry are mixed, we must put it in a preheated oven, which must be turned on in advance.
The main recipe suggested setting aside one tablespoon of the beetroot mixture for the ganache. I thought and thought and decided that I wouldn’t do this, but pour cream on the beets, let them stand, maybe this would somehow affect the taste of ganache, but it didn’t affect anything. even on the color intensity of the ganache.
Step 1/5 130 g flour 175 g sugar 60 g cocoa powder 1 ½ tsp. l. baking powder, salt, olive oil for greasing the dish Preheat the oven to 175°C. Grease a springform pan with olive oil and set aside. In a large bowl, mix flour with sugar, cocoa powder, salt and baking powder.
Step 2/5 180 g beets, 150 ml olive oil, 1 tsp. l. vanilla extract, 3 eggs Cut the beets into cubes, put in a blender and chop. Add olive oil and vanilla extract.
Add eggs to the mixture one at a time and mix thoroughly.
Step 3/5 Add the beetroot mixture to the flour mixture and mix well.
Pour the batter into an oiled springform pan and flatten.
Step 4/5 Bake on the middle shelf for about 35-45 minutes. Cover with aluminum foil for the last 10 minutes. Use a toothpick to check if the cake is ready. To do this, pierce the center of the cake with a toothpick - if it comes out clean, then the cake is ready. I did not cover with foil, but just with a sheet of baking paper.
Step 5/5 80 g dark chocolate, 80 g cream, 2 tbsp. l. cherry jam, 1 tbsp. l. cocoa powder for topping, rosemary for garnish Remove cake from oven and let cool in pan for about 20-30 minutes, then transfer to a wire rack to cool completely.
In the meantime, break the chocolate into pieces and melt with cream in a water bath. Spread evenly over cake and sprinkle with cocoa powder. Garnish with rosemary sprigs if desired.
Once the chocolate frosting has set, serve and enjoy.