Original dessert: Cake with beetroot and bitter chocolate. Lesson 1
The cake with bitter chocolate and red beets that we will bake today is a sweetness of contrasts. Color: white, red, and black. Taste: sweet and slightly bitter.
Beet. Healthy Properties
Beetroot owes its deep color to betaine, a very powerful antioxidant that improves physical fitness and endurance. Betaine optimizes the absorption of oxygen, stimulates the production of red blood cells and lymph activity. Betaine is our liver's best friend. Beetroot cleanses the liver, improves its functioning and protects it from the effects of alcohol. Many centenarians owe their longevity to beets.
Beetroot has a restorative effect on the body. Improves digestion. It has a beneficial effect on the metabolism. A good remedy for the prevention of cancer.
Beetroot has a low calorie content, so it is ideal for people who watch their figure. Beetroot increases the body's endurance. Tested on athletes.
It rejuvenates our body-thanks to folic acid, which promotes the creation of new cells. Helps to absorb vitamin D in our body.
Boiled beets. Healthy properties
In what form is it better to eat beets? Fresh or boiled?
The answer to this question is unequivocal-in a fresh form. So we get a dietary product with a low glycemic index. Beetroot in boiled form already has a high glycemic index. The complex carbohydrates that are found in beets in their raw form, when cooked, are converted into simple carbohydrates, which are very easily absorbed in our stomach and converted into glucose.
Boiled beetroot stimulates the appetite, although it is an excellent remedy for the intestines. Therefore, we will conclude: of course, beets are more useful in their raw form. Try slicing the beetroot into thin, thin slices, seasoning it with olive oil or your favorite other oil and a little lemon juice. You can add a little more spices. Well, very tasty.
Beetroot cake recipe
Ingredients:
Beetroot (medium-sized tubers) 8.82oz
Bitter chocolate 7.05oz
Espresso coffee hot and strong 4 tablespoons;
Butter 7.0oz
Wheat flour 4.41oz
Baking powder (baking powder) 1 teaspoon;
Unroasted carob (cocoa grated bitter) 3 tablespoons;
Chicken eggs 5 pieces;
Salt 1 teaspoon
Brown sugar 6.7oz
Mascarpone cream cheese 5.29oz
Whipped cream fat content of at least 30% optional
Poppy seeds optional
For a thick sprinkling of the cake, we will need powdered sugar.
Pastry tools and accessories for making cakes: flour sifter; food grade aluminum foil; dough mixing bowl; mixer; blender; steam bath tanks; silicone baking brush; baking parchment; container for mixing dry ingredients; chef's knife; baking dish; wooden skewer; baking sheet.
How to make beetroot cake
Carefully wash the beets, wrap each tuber in foil, spread on a baking sheet and send it to a preheated oven to 356F degrees.
Bake the beets until tender (about 1.5 hours). This is the perfect way to prepare beets for this recipe. With this method of preparation, it is not filled with water.
When the beets are ready, unfold the foil and peel the beets. Chop the beets into pieces. Put the beetroot pieces in a mixer or blender and grind them into a puree without lumps.
Thus, we have prepared all the necessary ingredients for the test. We put the chocolate and butter in a saucepan, then this saucepan in another, larger size and filled with hot water. Put on the fire and heat, stirring, until the chocolate and butter are completely melted. We prepare strong Espresso coffee.
When the chocolate and butter are completely melted, pour in the hot coffee and mix thoroughly. Remove the chocolate and coffee mass from the heat and cool.
We separate the egg yolks from the whites. Whisk the whites with 1 teaspoon of salt into a thick foam. Continuing to beat, add small portions of sugar. As a result, we will get a soft and thick foam.
In a large bowl, whisk the yolks. Continuing to beat, add small portions of melted chocolate, cooled by this time. When these two ingredients are well mixed, add the beet puree.
In a separate bowl, combine all the dry ingredients: sifted flour with baking powder and bitter cocoa. In small portions, add the dry ingredients to the wet ones, that is, to the chocolate-beet mass. Gently mix in a circular motion from bottom to top.
Continuing to mix in a circular motion, add the whipped whites in small portions.
Prepare the baking dish, cover with parchment paper or grease with butter and sprinkle with flour, do not forget to shake off its excess.
We transfer the resulting mass to the prepared form and place the cake in the oven. Bake for 40-50 minutes. We check the readiness with a wooden skewer.
We take the finished cake out of the oven and cool it without removing it from the mold. Initially, the outer part of the cake will be slightly moist, but this state will change during the cooling process.
Before serving, sprinkle the cake liberally with powdered sugar.
You can serve the cake with beetroot and dark chocolate with lightly whipped cream cheese "Mascarpone", with whipped cream or sprinkled with poppy seeds. You can do it without, the cake itself is incredibly delicious! Cut the chocolate beetroot cake into portions and serve with tea.
Bon Appetit!