Chocolate and beet cake

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Chocolate and beet cake
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Chocolate and beet cake

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: FusionDifficulty: Easy
Rations

8

rations
Preparation time

45

minutes
Cooking time

45

minutes
Calories

367

kcal/ration
Resting time

0

minutes
Cooling time

0

minutes
Total time

1

hour 

30

minutes

Indulge your senses with our chocolate and beet cake recipe. The combination of earthy beet flavors with the sweet-toothed chocolate creates an indulgent and balanced dessert. The preparation is a pleasant culinary journey, with the soft touch of cooked beets in your hands and the seductive aromas of cocoa coming out of the oven. In addition, our selected tunes will add a final touch to the cooking experience.

This is your opportunity to explore the fusion of two atypical ingredients and produce an incredible result. Dare to try it! And remember, if you keep it with film, you will have an extra juiciness that will make you enjoy this snack even more. Turn on your stove and turn up the music for me!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 250 gr Cooked and grated beets

  • 185 gr Sugar

  • 175 gr Flour

  • 100 gr Chocolate pearls

  • 200 ml Soft oil

  • 3 Eggs

  • 50 gr Cocoa

  • 1 c.c. teaspoon Yeast

Pasos

  • In a bowl, beat the eggs, oil and beets until smooth.
  • In another bowl, mix the flour, sugar, cocoa and baking powder. Remember to sift the flour, cocoa and yeast before using them to avoid lumps in your mixture.
  • Combine the two preparations and mix well to integrate all ingredients. Add the chocolate pearls and mix again.
  • Pour the batter into a buttered or waxed paper-lined baking pan.
  • Preheat the oven to 180 °C.
  • Bake the cake for 45 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let cool before unmolding.
  • If desired, the cake can be stored wrapped in plastic wrap to keep it juicier.

Notas

  • Please note that the amount of sugar can be adjusted to taste. If the beets are quite sweet, you can reduce the amount of sugar a little.
  • You should use vegetable oil for this recipe, as it is milder than olive oil and will not alter the flavor of the cake.
  • To keep the chocolate pearls from going to the bottom during baking, you can coat them with a little flour before adding them to the batter.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 130g
  • Calories: 367kcal
  • Fat: 28.51g
  • Saturated Fat: 2.58g
  • Cholesterol: 69.38mg
  • Sodium: 38.75mg
  • Potassium: 68.62mg
  • Carbohydrates: 46.87g
  • Fiber: 2.1g
  • Sugar: 25.95g
  • Protein: 4.95g
  • Vitamin C: 0.6125mg
  • Calcium: 36.62mg
  • Iron: 1.47mg
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Key points of the recipe

  1. Sifting dry ingredients: Before mixing, be sure to sift the flour, cocoa and baking powder to avoid lumps and to achieve a smooth and uniform texture in the cake.
  2. Beet integration: Whisk the eggs, oil and cooked and grated beets well until smooth before combining with the dry ingredients to ensure that the beets are evenly distributed in the batter and add moisture to the cake.
  3. Chocolate pearls: To prevent the chocolate pearls from sinking to the bottom of the cake during baking, coat them lightly with flour before incorporating them into the batter. This will help them distribute evenly and maintain their position within the cake.

Pairing with wine

For this particular and delicious chocolate and beet cake, I would recommend a red port to accompany it. This wine is characterized by its natural sweetness and notes of dark fruits, raisins and chocolate, which makes it a good companion for this type of dessert. The flavors and aromas of cooked beets and cocoa can contrast and complement the texture and flavors of the wine.

In addition, Port is known for its high alcohol content and its ability to remain stable for long periods of time, so it can serve to balance the richness and density of the cake, without overwhelming it at all. Remember, dessert wines should always be sweeter than the dessert itself to harmonize on the palate.

It would be best to avoid wines that are too dry or with high acidity, as they would not be able to balance the sweetness and richness of the cake. A wine with too much tannin could become bitter when combined with such a sweet food.

Beer pairing

This chocolate and beet cake recipe would be an excellent pairing with a Stout. In particular, a Chocolate Stout (a Stout variety that is brewed with a significant amount of cocoa beans in the recipe, giving it a distinctive chocolate flavor) would be ideal, as their flavor profiles could complement each other and create a richer, more satisfying taste experience.

Stout beers often have strong roasted malt flavors, which can act as a wonderful counterbalance to the sweetness of the cake. At the same time, the bitter notes of the cocoa in the Stout can complement the earthy character of the beet in the cake.

To avoid would be any beer with intense citrus or fruit flavors, such as a heavily hopped IPA or a fruity wheat beer, as these flavors do not usually pair well with chocolate and could clash with the beet flavor.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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