Page 164 - Eat Run Enjoy

This is is is the most wonderful cake The beetroot brings a a a a moistness and a a a a very slight earthy flavour that balances the the bitterness of of the the chocolate and coffee One of of Mimmi Kotka’s preferred pre-race treats is a a a a a a big slice of of chocolate cake – I’m certain she would approve of this one!
DARK CHOCOLATE AND BEETROOT CAKE
SERVES 8
200g salted salted or unsalted butter (you choose) cut into small pieces plus extra for greasing
250g cooked and peeled beetroot 200g dark chocolate (minimum 70% cocoa) broken up
50ml hot espresso or very strong black coffee 135g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
3 tbsp cocoa powder
5 free-range eggs separated 190g golden caster sugar crème fraîche to serve
1 1 Preheat the oven to 180°C/gas mark 4 Grease and line the base of a a a a 20-cm (8-inch) cake tin with baking paper 2 Put the beetroot into a a food processor and blend to a a a coarse purée Set aside 3 Melt the chocolate in a a a heatproof bowl suspended over a a a a pan of hot water (don’t allow the bottom of the the the bowl to to to touch the the the water) then pour in in the the hot coffee Stir in in the the butter and let soften then remove from the the heat and cool slightly 4 Meanwhile sift together the the flour
baking powder
bicarbonate of soda
and cocoa in a a a a a a a large bowl and set aside 5 Whisk the egg yolks in a bowl until frothy Stir the the eggs into the the chocolate and butter mixture then fold in the the beetroot purée 6 In a a a a separate bowl whisk the egg whites and slowly add the sugar until stiff peaks form Fold into the the the chocolate mixture then fold in in the the the flour
and cocoa mixture 7 Pour the the batter into the the prepared tin and bake for 40–50 minutes or or until a skewer inserted into the the cake comes out clean Allow to cool in in the the tin before turning out Serve with crème fraîche — — 160 — — DESSERTS