Mouth Watering, Sumptuous, Dark Chocolate, Beetroot and Date Cake

My previous Dark Chocolate and Beetroot Cake was a little drier than I would have hoped.  I still had some pitted dates left, from my banana and date loaf.  I keep a stock of almond nuts and my fridge has always got, at least, one large carton of Natural Greek Yogurt in it.  I don’t tend to use white sugar but I keep some for my brother, who takes it in his tea and coffee.  This recipe allowed me to make a truly mouth watering, sumptuous, dark chocolate cake with all the goodness of beetroot, almonds and yogurt.  Why not give it a try?

Ingredients (Serves 10)

Dark Chocolate, Beetroot, Date and Almond Cake

Directions

  1. Heat oven to 200C.
  2. Wrap each whole beetroot individually in kitchen foil and bake for 45 minutes or until a skewer goes through the middle with no resistance. Unwrap beetroot and allow to cool before peeling. Roughly chop.
  3. Lower oven temperature to 180C. Grease and line a round cake tin (approx. 25cm in size) with baking paper.  I used two smaller cake tins.
  4. Place dates and water in a small pot. Boil for 5 minutes, stirring frequently, until dates are mushed up.
  5. Puree beetroot with yoghurt in a food processor until well combined. Add eggs, sugar and date puree, and blitz until well combined.
  6. Sieve flour, cocoa powder and baking powder together in a large bowl. Mix in ground almonds.
  7. Melt chocolate gently in a bowl over simmering water. Stir in oil.
  8. Add the melted chocolate and beetroot mixtures to the large bowl with the flour mixture.  Fold together with a large metal spoon until well combined. Do not over-mix. Don’t worry about the consistency being ‘liquidy’.  Pour the mixture into the prepared cake tin(s) and bake for 60 minutes (180C). The cake is moist, so a skewer inserted into the middle will not come out clean).
  9. Stand 5-10 minutes before removing from tin(s).
  10. Enjoy perhaps served with some natural Greek yoghurt and/or store in a cake tin and share with friends over coffee.

Dark Chocolate, Beetroot, Date and Almond Cake

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Full of flavour and good for you too

 

 

Based on a recipe from Nadia Lim

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