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Little Roasted Beetroot and Dark Chocolate Cakes - Gluten Free, Delicious

Little Roasted Beetroot and Dark Chocolate Cakes

Ingredients

  • 125 g butter chopped into chunks
  • 3/4 cup Raw Caster Sugar or regular caster sugar
  • 1/2 cup boiling water
  • 3 tbsp Coconut oil or olive oil
  • 100 g Dark Chocolate chopped into chunks
  • 1 cup Besan Flour
  • 1/2 cup unsweetened cocoa powder
  • 2 eggs
  • 1 tsp GF baking powder
  • 3 medium beetroots about 400g
  • 2 tbsp olive oil

Instructions

  • Preheat oven to 200C.
  • Peel and quarter the beetroot. Place on baking tray and drizzle with olive oil. Cover with foil and bake in oven for 30 minutes.
  • Remove foil and bake until the beetroot are caramelised and roasted through. Usually around 30-40 minutes.
  • Remove and allow to cool.
  • Heat oven to 180C. Line a 12 hole muffin tin with paper cases.
  • Puree the beetroot until smooth with a stick blender or food processor.
  • In a heat proof bowl combine butter, sugar, coconut oil, water and dark chocolate.
  • Microwave for 2 minutes or until melted and slightly bubbling. Stir until all the ingredients come together.
  • In a separate bowl combine the besan flour, cocoa powder and baking powder. Give a good whisk to incorporate.
  • Add in the 2 eggs and mix to combine fully.
  • Add the beetroot puree and stir to combine.
  • Fill the muffin cases 3/4 full and bake for 25-35 minutes. The cakes are ready when firm to touch and a skewer inserted comes out with some crumbs attached.
  • Once cooled top with some ganache and sprinkle with some cocoa.
  • The ganache recipe can be found here.

Notes

  • Raw Caster sugar can be found in most major supermarkets. Substitute with regular caster sugar or make your own raw caster sugar by whizzing raw cane sugar in a food processor until the granules are finer.
  • Besan flour can be found in health food shops or Indian grocers, some super markets or online. For more information on besan read this article.
  • The beetroot could be pre roasted a day or so ahead.
  • You could easily make this into 1 big cake, just double the recipe, line a 9″ springform tin and bake at 180C for 1-1 1/4 hours.