Gluten Free Chocolate Beetroot Amaranth Cake

• Vegetarian
• Gluten free

• Produce

  • 300 g Beetroot

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 100 g Amaranth flour
  • 450 g Bittersweet chocolate
  • 200 g Brown sugar, firmly packed
  • 1 tsp Cocoa powder
  • 1 tsp Vanilla extract

• Dairy

  • 150 g Butter
  • 100 ml Cream, low fat

Found on thewhiteramekins.com

Description

Ingredients

• For the cake
• 300 gm beetroot, peeled, cut in 3 cm pieces
• 350 gm dark chocolate (70 % cocoa), chopped
• 150 gm butter, chopped
• 6 eggs
• 1 tsp vanilla extract
• 200 gm firmly packed brown sugar
• 100 gm amaranth flour
• 1 tsp cocoa powder
• For the chocolate ganache
• 100 gm dark chocolate (70% cocoa), chopped
• 100 ml low fat cream

Directions

• Cook beetroot in a small saucepan of boiling water for 30 minutes or until tender. Drain, reserving 2 tbsp of the cooking liquid. Process beetroot and reserved liquid until smooth. You should have 1 cup beetroot puree. Preheat oven to 160 degree C. Grease 9 inch spring form cake pan and line the bottom and sides with parchment paper. Stir chocolate and butter for cake in a small bowl over a double boiler until melted and smooth. Whisk egg, vanilla, sugar and amaranth flour in large bowl until combined. Whisk in chocolate mixture and beetroot puree. Pour batter into pan. Cover with foil. Bake cake for 1 hour 30 minutes or until cooked around the edge with a slight wobble in the center. Lift the foil to release steam. Refrigerate cake for at least 3 hours or overnight. For chocolate ganache, heat the cream in a saucepan over medium heat for a couple of minutes, preventing it from boiling. Mix the chopped chocolate into the heated cream and let rest for 10 minutes. Stir with a spoon to mix the cream and melted chocolate thoroughly. Spread the chocolate ganache over cooled cake and dust with cocoa powder.