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Beetroot chocolate fudge cake

Beetroot chocolate fudge cake

Beetroot chocolate fudge cake

 

Serves 8

·         250g dark chocolate, chopped

·         3 eggs

·         250g light muscovado or brown sugar

·         2 tbs each golden syrup and honey

·         1/3 cup (50g) self-raising flour

·         1/3 cup (50g) plain flour

·         1/4 tsp bicarbonate of soda

·         1/4 cup (25g) cocoa powder

·         1/2 cup (50g) almond meal

·         250g beetroot, peeled, grated

·         100ml strong espresso, cooled

·         11/2 tbs sunflower oil

·         Whipped cream, to serve

·         Candied beetroot

·         11/2 cups (330g) caster sugar

·         1 vanilla bean, split, seeds scraped

·         3 small beetroots, peeled, thinly sliced

Preheat the oven to 160°C. Grease and line a 20cm square cake pan.

Place the chocolate in a bowl set over a saucepan of gently simmering water (make sure the bowl doesn’t touch the water), stirring occasionally, until melted. Set aside to cool slightly.

Beat eggs, sugar, golden syrup and honey together using electric beaters for 5 minutes or until thick. Sift in the flours, bicarb and cocoa, then fold in the almond meal. Place the grated beetroot in a sieve and press down to extract as much liquid as possible, then stir drained beetroot into the cake batter with the melted chocolate, espresso and oil.

Pour into the prepared pan and bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean.

Meanwhile, for the candied beetroot, combine sugar, vanilla pod and seeds, and 1 cup (250ml) water in a saucepan over low heat, stirring until sugar dissolves. Add beetroot and cook for 20 minutes or until tender. Remove beetroot using a slotted spoon and transfer to a wire rack set over a baking tray. Return liquid to medium heat and simmer until reduced to 1/2 cup (125ml). Discard pod and set aside to cool.

Spread the cake with cream, scatter with candied beetroot and drizzle with the beetroot syrup to serve.

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