All, The Challenges

Red Beets for Dessert

Jewels: This week our photos couldn’t be more different right? Liz’s photo is so bright, friendly, and inviting, while I took a much moodier approach. They are almost the inverted counterpart of each other!

Anyway, what did we create here? It might look like another boring chocolate cake, but don’t be fooled. It is actually a red beet chocolate cake! Sounds a bit strange, right? I must tell you: it is devine. So moist and flavorful!

Those who read us regularly know that Liz actually doesn’t like beets, but even she had to admit that this cake was nothing like any other beet dish she has had. What convinced her to give this red root another try? Well, remember when we won 2nd place at the German Food Blog Award in the category Innovation & Herzblut (when you are so passionate about something your heart bleeds – yes! that’s us!!). The winners of the 1st and 3rd price of this category are Susan & Yannic from Krautkopf and Christine from Trickytine. We feel in such good company so we wanted to celebrate together with a formal dinner – virtually of course. (Or did you think us bloggers ever actually make it out of the house??!) Which brings us back to the red beets. We wanted to create a 3 course dinner together with every course highlighting beets. Clearly we were the dessert course. Krautkopf made a beautiful red beet salad and trickytine spent probably more time that any of us combined to make red beet dumplings. One beautiful day in the distant future when my daughter is in college, I will actually attempt making all three courses for a dinner for some very loved ones. Here is the appetizer and the entree of the menu. The appetizer is a beetroot salad with lentil sprouts made by Krautkopf. The entree is red beet dumplings with boskoop apples.

app and entree

Here is the recipe for the red beet chocolate cake:

300g red beet (which is one large head)
160g dark chocolate, 40g milk chocolate (or any other combination you think sounds good)
200g butter
5 eggs
3 tablespoons espresso
180 g sugar (I used only 120g and found it plenty sweet)
140 g of white flour
3 tablespoons cocoa powder
1 teaspoon baking powder

Cook the red beet in boiling water for about 50-60 mins until soft. Afterwards peel and dice it, then puree it in a food processor until smooth.

Melt the chocolate in a warm water bath. Mix in the espresso and the butter. Let the chocolate cool.

Separate the eggs. Add the egg yolk to the chocolate and whisk the egg white until stiff while slowly drizzling in the sugar.

Add the red beet puree to the chocolate. Then slowly add the egg whites to the chocolate. Sieve the flour, the cocoa powder, and the baking powder over the dough and stir until everything looks smooth.

Lay a baking sheet into the bottom of a springform and grease up the sides. Fill in the dough and bake for 180° Celsius for about 40-45 mins. Let cook a bit before cutting.

Liz made two small cakes and put them on top of each other with a layer of chocolate ganache in between. She used 75 g of soft butter, whisked in 75 g of powdered sugar, 65 g of cream cheese and 3 table spoons of cacao powder. Spread the ganache over the bottom cake, put the second cake on top and there you have your layered version!


Rote Beete Schokoladen Kuchen small