Chocolate-beetroot cakes are very similar to the French delicacy called Fondant, but still slightly different from it. Indulge your loved ones with such an unusually tasty and delicate dessert.
It is necessary
- - chocolate (at least 75% cocoa) - 160 g;
- - boiled beets - 80 g;
- - nut butter - 60 g;
- - sugar - 60 g;
- - egg - 2 pcs.;
- - yolk - 2 pcs.;
- - rice flour - 2 tablespoons;
- - salt - on the tip of the knife.
Instructions
Step 1
With the chocolate, do the following: Break it into small pieces, then melt it in a water bath. As soon as the chocolate turns into a smooth liquid, add the nut butter to it. If all of a sudden there is none, then replace it with a mixture of almond powder and a tablespoon of olive oil. Mix everything well.
Step 2
Combine raw chicken eggs with granulated sugar, beat the resulting mixture until the second ingredient is completely dissolved and a fluffy foam forms.
Step 3
After boiling the beets, let them cool completely, then put them in a blender bowl and chop until smooth. Add the resulting homogeneous mass to a mixture of granulated sugar and eggs. Then add melted chocolate mixed with peanut butter there. Place the rice flour and salt last. Mix everything until smooth.
Step 4
Lubricate the pre-prepared molds with butter, you can nut, and sprinkle them with cocoa powder.
Step 5
Pour the resulting chocolate-beetroot mass into greased tins. Just do not fill them completely, as the cake may rise during baking. Bake in the oven at 200 degrees for 8-10 minutes.
Step 6
After the time has passed, remove the dessert from the oven and serve immediately to the table. Chocolate and beetroot cakes are ready!
