Chocolate and beetroot spiced mud cake
SERVES 8 PREP AND COOK TIME 1 HOUR 25 MINUTES (+ COOLING TIME)
120g dark chocolate (70% cocoa), chopped 1½ cups (240g) coconut sugar ½ cup (125ml) coconut oil 4 eggs, at room temperature ½ cup (60g) almond meal 2 cups (300g) coarsely grated fresh beetroot 1 teaspoon vanilla extract 1¼ cups (160g) quinoa flour 2 tablespoons cacao powder 2 teaspoons baking powder 2 teaspoons mixed spice 250g mascarpone ¼ cup (60ml) pure maple syrup
CARAMELISED BABY BEETS
3 baby beetroot (75g) ½ cup (80g) coconut sugar 1 cup (250ml) water 1 Preheat oven to 170°C (150°C fan-forced). Grease a deep 20cm cake pan; line base with baking paper. 2 Place chocolate, coconut sugar and oil in a medium heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water); stir for 3 minutes or until chocolate is melted and mixture is smooth. Remove bowl from the pan; stand for 5 minutes to cool slightly. Stir in lightly beaten eggs, almond meal, beetroot and vanilla. 3 Sift flour, cacao powder, baking powder and mixed spice into a medium bowl. Gently fold into chocolate mixture. Spoon mixture into pan; level the surface. 4 Bake for 50 minutes or until crumbs cling to a skewer when inserted into the centre of cake. Leave cake in pan for 15 minutes; turn out onto a wire rack to cool. 5 CARAMELISED BEETS Meanwhile, cut each beetroot into six wedges. Combine sugar and the water in a medium frying pan; stir over low heat, without boiling, until the sugar dissolves. Add beetroot wedges; bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes or until beetroot is tender. 6 Combine the mascarpone and maple syrup in a medium bowl. Spread over cake. Top with Caramelised Beets and some of the syrup. Undecorated cake suitable to freeze. Chocolate mixture suitable to microwave.
Recipes from The Australian Women’s Weekly Eat Well Live Well, Bauer Books, RRP $36.99, available at selected supermarkets and bookstores.