Page 351 - CMC Recipe Book

CMC
Recipe - Chocolate & Beetroot Brownie Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
24
Senior Portions
12
Preparation Time
30 mins
Cooking Time Cooking Temp
24 mins Gas 3/170°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Margarine
250g
Cooking Chocolate
250g
Eggs
3 each
Caster Sugar
250g
Beetroot (cooked)
250g
Self Raising Flour
150g
Total
Portion Cost
Method
Melt the butter and chocolate together over boiling water.
Whisk the egg and the sugar together until light and pale.
Add the warm chocolate mix to the eggs and mix gently.
Add the beetroot and flour and again mix gently.
Divide in to trays and bake at Gas 3/170°C for approximately 25 minutes.
Cool and serve.