Beetroot & chocolate cake

Name: Beetroot & chocolate cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 large cooked beetroot, about 175g in weight, roughly chopped; 200 grams plain flour; 100 grams cocoa powder; 1 Tbsp baking powder; 250 grams golden caster sugar; 3 eggs; 2 teaspoons vanilla extract; 200 milliliters sunflower oil; 100 grams dark chocolate, (not too bitter), chopped into pieces; 1 serving crème fraîche or clotted cream, to serve

If you want to add more lacto ovo vegetarian recipes to your recipe box, Beetroot & chocolate cake might be a recipe you should try. This recipe makes 8 servings with 588 calories, 9g of protein, and 35g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires beetroot, sunflower oil, clotted cream, and chocolate. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

Tip the beetroot into a food processor and blitz until chopped.

Ingredients you will need

Beet

Equipment you will use

Food Processor

Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.

Ingredients you will need

Mayonnaise

Chocolate

Salt

Cooking Oil

When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack.

Ingredients you will need

Chocolate

Cooking Oil

Equipment you will use

Skewers

Serve in slices with the crme frache or clotted cream.

Ingredients you will need

Clotted Cream

Equipment

Oven

Food Processor

Skewers

Ingredients

Servings:

1large

cooked beetroot, about 175g in weight, roughly chopped 200grams

plain flour 100grams

cocoa powder 1Tbsp

baking powder 250grams

golden caster sugar 3

eggs 2teaspoons

vanilla extract 200milliliters

sunflower oil 100grams

dark chocolate, (not too bitter), chopped into pieces 1serving

crème fraîche or clotted cream, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Chocolate Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.