Prep Time: 1.5 Hours Cook Time: 25-30 minutes Servings: 8 Source: The Culinary Vegetable Institute
This is a lightly sweetened, beet forward, very vegetal and rich chocolate cake. Almost flourless. Consider cooking these until just set or completely cooked through. Consider cupcake tins, cast iron pans, or traditional cake pans. Have fun with this. Serve warm with your favorite ice cream.
INGREDIENTS
For the Wet 1 stick (4 ounces) unsalted butter 2 whole eggs 3 egg yolks 3/4 tsp vanilla extract 8 ounces Dark Chocolate, chopped 3 small red beets - cooked, peeled, and diced. warm 5 tablespoons all-purpose flour ½ tsp Baking Powder ½ tsp ground cinnamon 1/4 cup sugar 1 tsp of salt
For the pan 1 tbsp butter 1 tbsp Oil
Wash your beets well then simmer them in warm water until a paring knife passes cleanly through the center with little to no resistance (about 30 minutes).
Remove the beets from the water and allow them to cool for a few minutes. Using a paper towel, gently rub the skin away from the beet to reveal a smooth, shiny interior. Roughly dice the peeled beets and set them aside.
Preheat your oven to 200F.
Whisk together your dry ingredients and set aside in a large mixing bowl.
Add the melted butter and chopped chocolate to a blender pitcher. Cover with a lid and blend on low until the chocolate has melted. Add the diced beets, eggs, and vanilla extract and replace the lid. Blend on high until smooth and homogenized.
Add your wet mix to the bowl of dry ingredients and whisk until combined.
Add the oil and butter to a cast-iron skillet. Place the skillet over medium heat. Melt the butter and evenly disperse it across the pan. When the butter begins to brown add the batter and turn the heat to high. Spread the batter evenly across the pan and allow to cook for 4 minutes before transferring to the oven. Bake 20-25 minutes until just set or you reach an internal temperature of 180F.
Remove the pan from the oven and allow to cool for a few minutes before serving with Vanilla Ice Cream.