I had a long time to prepare something sweet with beet. I was clear, I wanted to make a cake, since on numerous occasions I had seen a lot of great options using this vegetable, which I also love. And one day a few weeks ago it turned out that in the bazaar to which I go the beets had, so I did not think twice and took a few. I got to work and prepared a fantastic beet bundt cake, you know, that cake prepared in a round mold with the hole in the middle, one that by the way, had not yet had the opportunity to release. The result could not be better, I got one of the most spongy biscuits that I have ever made, with a delicious cocoa taste, a touch of vanilla and, of course, beet. Not very intense, perfect. If you like this ingredient you will love it. You can not miss it!, So keep reading and discover in recipes the recipe for chocolate and beet cake.
| 🚻 4 Diners | 🕘 45M | 🍵 MERRIENDA | 🤯 DIFFERITION LOW |
| Ingredients to make chocolate cake and beet: |
| 125 grams of roasted beets or cooked 125 grams of oatmeal 125 grams of brown sugar or equivalent sweetener in equal quantity 30 grams of pure cocoa powder without sugar added 8 grams of chemical or gasifying yeast 1 Egg unit 1 clear 150 grams of olive oil 1 teaspoon of vanilla extract 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chocolate cake and beet:
1. We will start preparing beets to roast it in the oven. To do this, we have to peel beets and cut them into pieces. We put them in the oven at 200 ºC for at least an hour, since they take a long time to do well. They have to become soft to crush them and get a puree. And if you prefer, you can also cook them. When they are ready, we crush them with the blender.
2. In a bowl we mix the flour, cocoa and yeast, and reserve.
3. On the other hand, we beat the sugar with the oil with the oil. Fix the image to see how it should look and continue with the chocolate and beet cake recipe.
4. Then, we add the egg, salt and vanilla essence, and beat again.
5. Next, we incorporate beet puree. We beat well and continue with the recipe.
6. Finally, we put the flour mixture, sifting it previously. We mix well.
7. We pour the dough into a greased mold and bake with the oven already hot at 180 ºC, with heat up and down, for 35 minutes. To check that the Bundt Cake of Chocolate and Beet is well done, we click with a stick. If you lack, we leave it between 5 and 10 more minutes. With the amounts that I put, in 35 minutes it will be perfect. If you put double quantity, for example, you will probably need about 10 more minutes. To prevent us from burning, half baked or if we see that we start to brown too much we put a piece of aluminum foil on top.
8. When ready, we take out the chocolate cake and beets from the oven and wait a few minutes to cool (about 10 minutes). Then we unmold it and let it finish cooling on a rack. You can eat it at the time or, better, let it stand until the next day. We can decorate it with Glass sugar, chocolate ganache or whatever we like. You will see how rich and how spongy it is. A 10 cake! Go through my blog target = _blank rel = NOFOLWMINS cooks and discover all my recipes.
