Flourless chocolate beet cake #recipes

Flourless chocolate Beet Cake With Beet chocolate and how it is well I hear you ask. Obviously I tried the recipe and while making love to photograph because of the beets so I hope to waste the chocolate, I’d be lying if I said I wasn’t thinking. But when I brought the cake to the table to prepare and taste very appetizing, which is passed in front of the image. Never not like the taste of beets cake, very nice, moist texture gave a pink color in this earthy vegetable.

Another recipe for this beautiful cake women’s weekly food about it by chance while doing research I came across the image on the page, so much so, all right, I’ll try among the recipes I wrote. Developed different recipes with beetroot produced in abundance in Australia, therefore, normal in the Australian women’s weekly must be running. Corona special days and weekends when we stayed at home because of a sweet escape I’m trying to add these recipes to this cake/cakes in this context, our menu has been highlighted.

The recipe is pretty easy, even before the general logic I shared on my page as “torta caprese” with very close. Also another important point about cake is gluten-free. Flour, hazelnut or almond flour, use my recipe for torta caprese refined sugar of the options except the one I mentioned. In the original recipe was prepared with hazelnut flour, but almond flour I made with the recipe for the almond flour in the House. Unlike the original recipe, I added cloves preparing beet rhymes, my own goal is to reduce the beet flavour, I can say that it works.

The side that will give you the most trouble would be made of candy beet in fact, that the time is different and the whole atmosphere of this is very easy except to get the cake I think. I made this candy and sugar-beet purée the day before and just bake a cake and the icing the next day so it was pretty easy.

Our recipe is as follows;


For the cake:

– 4 eggs

-1/2 cups granulated sugar

– 125 g butter

– 250 g dark chocolate

– 1 cup almond flour

– 1 teaspoon of cocoa powder

– 1 teaspoon vanilla extract

– 2 medium beets

For the icing:

– 200 ml cream

– 100 g cream cheese

– 2 teaspoons powdered sugar

– 1 teaspoon vanilla extract

Candy and beet syrup:

– 2 small beets

– 1 cup water

– 1 cup granulated sugar

– 2-3 cloves

– 1 tablespoon lemon juice

Service for:

– Mint leaves


Primarily we prepare the candied beet syrup. Peel the beet, very thin, ring-shaped cutting we are. Take a pan and boiling water and sugar, then add the beet slices and cloves, and baking for 20-25 minutes on low heat until beet can be considered a transparent image receives, we’re here for a while. You can see in the photo. We’re taking the individual into lay wax paper on a tray when it comes to this and will not touch each other and we have been arranging we’ll leave it to dry. Add the remaining lemon juice into the syrup in the saucepan and after 1-2 minutes we’re taking from the stove when it gets mild and we’re getting carnations.

We’re preparing for our first cupcake beets, beets with wax paper in the oven, you can cook it or boil it on the stove with a little water and mash we are making. In January you better suzdurmen haslarsa some more juicy, pure, total should be 1 cup. We’re melting chocolate and butter on low heat on the stove and we expect to cool down a bit. In a mixing bowl eggs, sugar and vanilla extract are unbeaten, then add almond flour, then add the beet puree, stir and the last chocolate-butter mixture and add after mixing the base with a diameter of 20 cm, which were preheated oven 160 degrees, pour into prepared pans and spread out on wax paper until we’re baking in 1 hour.

When it comes to the cake we’re resting in the refrigerator for 2-3 hours at room temperature. Meanwhile, we are preparing ourselves for the cream. We make sure that it gets thick consistency cream with a mixer and stir. This process is very fast because it is important to note that dissociates from flapping in ERA cream milk fat particles can become. Then cream cheese, add vanilla and powdered sugar and mix them in the fridge and we’re holding.

All our preparations finished, we can tailor our service and cake. Our first we put in the paper and carefully remove from cake mould on the base and a serving bowl we get. With the help of a thick layer of cream on our spoons as we’re driving. Then we are serpistiriyo beet red vines and mint leaves. Finally, our cupcakes with a teaspoon of sugar beet syrup in a thin line we’re walking on it we. We are doing tea and coffee service slicing. Bon Appetit…

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