No coloring only the vivid red of the beetroot that goes with the chocolate in a taste vortex. As a base I made a moist cake with no syrup with beetroot. I stuffed with chocolate namelaka, Ribes jelly and then I used the beetroot also for the middle layer together with white chocolate. Strong taste and harmony of flavors.
Time of realization: 2 hours + rest for the namelaka (12 hours)
Degree of difficulty (from 1 to 5): 4
Mold: 24 cm
Ingredients
For the cake
300 g pre-cooked chopped beetroot
3 eggs
200 ml seed oil
200 g of sugar
70 g of bitter cocoa
200 g of 00 flour
1 pinch of salt
1 teaspoon baking powder
½ teaspoon of baking soda
For the chocolate Namelaka
100 g whole fresh milk
5 g honey or glucose
1.5 g gelatin
200 g cool whip
125 g dark chocolate at 70%
For the beetroot creamy
120 g pre-cooked chopped beetroot
40 g cool whip
40 g yolks
12 g acacia honey
1 g of gelatin in sheets
140 g white chocolate
More
100 g Ribes jam
chopped hazelnuts for garnish
Procedure for making the beetroot and chocolate cake
In a bowl I mix the eggs with the sugar until they become frothy. I add the oil and then the previously chopped beetroot. In an other bowl I sift all the powders (yeast, flour, salt, baking soda and cocoa). I add them to the mixture, mixing well until a smooth dough is obtained. Pour it all into a 24 cm buttered and floured baking pan. Bake in a static oven at 180 °C for 35/40 minutes. I let it cool.
Chocolate Namelaka
I Chop the chocolate and put it in a tall mug where I will go to emulsify with the blender. Rehydrate the gelatin in cold water. Boil the milk with the glucose or honey in a saucepan. Add the squeezed gelatin and poor the mixture on the chocolate operating with the blender but without creating air bubbles. Incorporate the cold liquid whip and let it rest in the fridge for 12 hours and then whisk the mixture.
Beetroot creamy
Heat the beetroot puree with the whip without bringing to a boil. Meanwhile mix with a whisk the egg yolks and honey. Then slowly pour the hot mixture onto the egg yolks in three times, stirring constantly with the whisk, so as to temper the mixture. Return to the saucepan and cook over moderate heat, stirring with a spatula until it thickens (82-85 ° C).
Add the drained jelly. Pour over chopped chocolate and place in a tall, narrow container and emulsify with a blender, trying not to incorporate air bubbles here, so as to obtain a smooth, soft and shiny cream. Pour some of the mixture into a 14 cm diameter spiral-shaped silicone mold and freeze for at least 1 hour.
With the remaining we will make a layer of the cake.
Mounting
Cut the cake into 3 disks. I stuff the first layer with a bit of beetroot creamy, put the second disc and distribute the ribes jam and on top a layer of mounted namelaka. I insert the third layer of cake and cover with the frozen beetroot creamy and white chocolate. I garnish with the remaining Namelaka previously inserted in a pastry bag. At the sides I add hazelnut grains and garnish with violets.
The recipe was made by Serena Cuccù.
