SABA'S BEETROOT CHOCOLATE CAKE
What you'll need:
200g Chocolate (60%)
1 medium beetroot (approx 200g uncooked)
2 tsp baking powder (10g)
2tsp corn flour (10g)
2 tsp cocoa powder (10g)
Pinch of salt
Wrap beetroot in tinfoil and bake in the oven for 1 hour, turning occasionally until knife pierces easily.
To make the cake
Pre-heat oven to 160 deg
Grease and line 23cm baking tin.
Puree beetroot with stick blender or food processor (grainy paste).
Melt chocolate and butter together, then add pureed beetroot.
Sift flour, cornstarch, baking powder and cocoa together.
Beat egg whites and salt until stiff
Beat egg yolks and sugar until pale.
Gently fold chocolate mix into egg yolks.
Fold in dry ingredients.
Fold the egg whites into the mixture
Pour into tin and bake.
After 30mins cover with foil.
Bake for another 10 -15mins or until the skewer comes out clean
Garnish in whatever way you like. Saba used a combination of chocolate ganache, candied beetroot (see below), pistachio nuts, edible flowers and a sprinkling of freeze dried raspberries.
Candied beetroot is just out of this world! These sweet, crunchy treats look awesome as a cake topping, to be honest though you'll probably be snacking on them long before they make it there.
To make candied beetroot:
Pre-heat the oven to 100 degrees.
In a small saucepan make a sugar syrup by combining 1/2 cup sugar and 1/2 cup water.
Heat until the sugar has dissolved.
While the sugar syrup is heating up, peel 1 small beetroot, and finely slice it with a mandolin or a vegetable peeler.
Bring the sugar syrup to a boil, and blanche the beetroot slices.
Place on a tray with baking paper and bake for 1 hour.
When they come out of the oven, the chips will still feel soft, but should become crispy once they've cooled down.