15 Apr Molten Choc Beetroot (Easter Egg) cakes!
So with Easter less than a week away…it’s time for some chocolate right? The perfect excuse to increase consumption whether you’re religious or not!
I had one ginormous beetroot in my fridge and was dreaming up a recipe involving the this beastly beet and chocolate (a match made in heaven in my books!). The earthiness of the beetroot and the intense red/purple colour makes the most rich and moist cakes, all whilst still getting in your vegies. Ha!
Beetroot also has some fabulous properties. Beets are rich in fibre and a source of glutamine (an amino acid needed for intestinal health). Their purple colour is due to betacyanin plant pigments, which have been shown to be powerful anti-cancer agents. How cool is that?
Using super dark chocolate and replacing cane sugar with coconut sugar also makes these cakes healthier than your conventional chocolate cake.
Although, seeing as it’s Easter, the addition of a good quality dark egg into the centres of these individual cakes makes them that bit more indulgent and luxe.
The recipe for these cakes has been inspired by and adapted from the amazing Chocolate Beetroot Cake by The Nutrition Guru and The Chef. Love you guys!
- 2 cups almond meal (approx. 1.5 cups raw almonds whizzed up in blender)
- 250g cooked beetroot
- 1 1/4 cups coconut sugar
- 1/2 cup pure cocoa powder
- 60g good quality dark chocolate
- 3 eggs
- 1/2 cup olive oil
- 1.5 tsp GF baking powder
- 1 tsp vanilla essence
- 1/4 tsp salt
- 10-12 good quality dark chocolate mini Easter eggs (I used Haigh's chocolate eggs)
- Pre-cook the beetroots (I cooked them up a few days before) by washing beets, cutting them into big chunks and steaming until tender. (I didn't peel my beets but if you want to they're much easier to peel when just cooked by running under cool water.)
- Mash or blend the cooked beets until a minced (slightly smooth) texture is achieved and set aside in a bowl.
- Melt the dark chocolate over a double boiler (or in microwave) and set aside.
- In a clean bowl whisk the eggs, olive oil and sugar until well combined.
- Add in the beetroot, vanilla and melted chocolate into the egg mixture and stir until combined.
- Sift in the cocoa and add in the baking powder, salt and almond meal into the egg mixture. Gently fold everything together into one cohesive batter.
- Grease a 12 hole muffin tin.
- To fill the muffin moulds. Add one spoonful of mixture to the mould, place the Easter egg in the centre and cover with another spoonful (until about 2/3 full). Repeat with remaining muffin moulds until mixture runs out.
- Bake at 170oC for about 20 minutes until the tops firm up and a skewer comes out fairly clean (don't stick into middle as centre filled with molten choc!). To avoid burning keep an eye on the cakes as the colour can make it hard to tell when cooked.
- The beetroot adds incredible texture and a subtle earthiness that complements the chocolate perfectly. If your not a super beetroot fan feel free to reduce to 200g cooked beetroot and add extra almond meal. I promise you though the beetroot works a treat
If you recreate this recipe I’d love to see a pic!
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