Beet in baking is the equivalent of sweet potato: it provides moisture, natural sweetness and perfect density without leaving any trace of its flavor. This flourless chocolate and beet cake is dense, moist and incredibly rich in plant compounds from both cocoa and beet.
Mediterranean
Chocolate and beet cake without flour
Dark chocolate and beet cake without wheat flour. Intense, moist and gluten-free dessert that hides a nutritious secret.
- Spain
- Dessert
- Light
- High fiber
- medium
20 min
Tiempo de Preparación
12
Servings
Nutrición por ración
- Calories 300 kcal
- Protein 6 g
- Fiber 4 g
- Carbohydrates 30 g
- Fat 18 g
- Sodium 100 mg
Story behind the dish
Preparation
Flourless chocolate and beet cake is a preparation from Spain with medium difficulty. Reserve about 55 minutes in total (20 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of chopped cooked beetroot.
- Have ready: 200 g of 70% dark chocolate.
- Have ready: 100 g of butter.
- Have ready: 150 g of coconut or panela sugar.
- Have ready: 3 eggs.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Preheat the oven to 175°C; line mold 22 cm
Preheat the oven to 175°C; line mold 22 cm. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
-
Melt the chocolate with the butter in a bain-marie
Melt the chocolate with the butter in a bain-marie. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Beat the eggs with the sugar until foamy
Beat the eggs with the sugar until foamy. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the melted chocolate and crushed beetroot.
Add the melted chocolate and crushed beetroot. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the cocoa
Add the cocoa, yeast and salt; mix. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Pour into mold; Bake 30-35 min (it should be fudgy)
Pour into mold; Bake 30-35 min (it should be fudgy). Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
-
Cool completely; decorate with cocoa and red berries
Cool completely; decorate with cocoa and red berries. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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