Choco­late and beet­root spiced mud cake

Australian Women’s Weekly NZ - - NEWS -


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


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.

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