Monday, 12 September 2011

Incredible chocolate beetroot brownie (EN)

I know…
No I am not mad.
No I didn’t download the picture of my unwashed dish by mistake.
And yes, vegetables and chocolate can rock together sometimes! If you are already convinced, try also the carrot cake.

But I confess I owe you some explanation. Beetroot in a chocolate cake?
Willing to eat more veggies but unable to resist a sweet treat, I decided to give a try to this strange combination. I used here beetroots to replace butter ( the same than I did with stewed appels in this recipe).
What about the result? The picture speaks by itself : I didn’t even have the time to take a picture of the cake before it was finished. This is actually a rich and velvety version, and a tad lighter than a traditional, fudgy brownie.
No one would guess that there was beetroot in this brownie. Give it a try and tell me what you thought about it!

Ingredients (for 6 people)

250g blended cooked beetroot
200g dark chocolate
100g raw sugar
50g flour
100g walnuts and hazelnuts
3 eggs
1 pinch of salt
optional : one generous spoon of cream

Pre-heat the oven to 180 degrees.

Melt chocolate in the microwave or in a saucepan.

Blend the beetroots until smooth.

In a large bowl, whisk together the eggs and sugar until pale, light and fluffy. Sift in the flour and chocolate. Add the beetroots and the nuts and mix together.

Pour into a greased dish. Bake for 20 minutes. A skewer should come out sticky.

Allow to cool in the tin. You can also serve it with a light custard sauce.

Thanks to the beetroot, you can store the cake up to one week, it will remain moist and fudgy.


Anonymous said...

Popporopop!!! Ca c'est de la recette!!

Anonymous said...

MIAM! extra! delicious! thanks for the recipe.


Related Posts Plugin for WordPress, Blogger...