CHOCOLATE ROOTS

18th March 2018

Michelin starred chef Martin Wishart puts a twist on a classic dessert with this beetroot and chocolate offering.

The chocolate cake which is made with a good quality cocoa powder contains quite a lot of vegetable oil. Please don’t be alarmed if this seems like too much oil to add because this will keep the cake moist when it is cooked. Also it extends the cake’s shelf life a great deal longer, preventing it from drying out.
The unusual addition of some freshly grated beetroot leaves adds an amazing taste when you eat it. It can be served as a dessert with a scoop of crème fraiche or even as a slice with a cup of tea, I can really recommend it.

Chocolate Beetroot Cake with Crème Fraiche
250g Caster Sugar
3 Eggs,
1 tsp Vanilla essence
200ml Vegetable Oil
75g Cocoa powder
180g Plain Flour
2 tsp Baking powder
250g Cooked roughly grated beetroot

Method
In a bowl, mix the eggs, sugar and oil with a whisk until the sugar is dissolved. Fold in the sifted dry ingredients, then the beetroot. Place mix in a round 20-22cm greased cake tin and spread evenly. Bake at 160°C for 50-60mins. Skewer with a sharp knife to check if the cake has finished baking. The knife will come out clean if it is ready. Leave to cool at room temperature. Serve with crème fraiche.

Top Tip
Buy the best quality cocoa powder for a more intense chocolate flavour.

Visit the Restaurant Martin Wishart in Leith, The Honours in Edinburgh and Glasgow and Martin Wishart at Cameron House

CONTINUE READING

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