Well, you should, because this moist chocolate-beet cake recipe is one of the most delicious and interesting desserts I've had in a long time. Beets happen to be one of my favorite vegetables because of the earthy taste and vivid color, and the fact that this recipe artfully transforms the root into a luscious cake is just really cool.
There are more steps to this recipe than most cakes, because the beets have to be cooked, but the result is worth it: it's a moist, decadent chocolate cake. I could taste a hint of earthy, beet flavor (that I loved), but others claimed they tasted nothing but rich chocolate. Keep reading for more!
David Lebovitz suggests baking the cake until it is firm around the edges, but there is still a wobble in the center of the cake. Be sure to let the cake cool completely before cutting into it, otherwise you will end up with what looks like a chocolate lava cake instead. And just so you know, it tastes even better the second day because the cake and the flavors have really had a chance to set. Give this adventurous and visually stunning dessert a try and you might find yourself looking for more sweet ways to cook with healthy vegetables!
Adapted from David Lebovitz Ingredients 8 ounces beets, unpeeled, rinsed and scrubbed free of dirt Directions
Moist Chocolate-Beet Cake
7 ounces bittersweet or semisweet chocolate (70 percent cacao solids), chopped
1/4 cup hot water
7 ounces butter, at room temperature, cubed
1 cup flour
3 tablespoons unsweetened cocoa powder (the darkest you can find, natural or Dutch-process)
1-1/4 teaspoon baking powder
5 large eggs, separated, at room temperature
Pinch of salt
1 cup superfine sugar
Adapted from David Lebovitz
8 ounces beets, unpeeled, rinsed and scrubbed free of dirt