Flourless Beetroot Chocolate Mud Cake
Less sugar, healthy feel good baking - seasoned with kelp dust for a salty twist
Makes 1 x 23cm tin 18 slices
Ingredients
200g Beetroot| cooked Puree
1g or (1/4tsp) dried Golden Kelp|Seaweedery
100g Dark Chocolate Couverture
300g Dark Brown Sugar
200g Butter soften or olive oil
3 eggs| free range 70g
5g Vanilla paste
65g Cocoa powder | 100% sifted
200g almond meal
7g or 1 1/2tsp Baking powder| sifted
Honey Icing
150ml cream| pure whipped
250g Cream cheese| beaten and lump free
110ml honey
Garnish
50ml Dark chocolate shavings
Beetroot dust
Golden kelp dust|seaweedery
Method
1. Set your oven to 180 degrees, and line a 23cm spring form tin with grease proof
paper
2. Boil the beetroots with skin on until tender (25 to 30 minutes), drain and wipe away
the skins, blend to a puree with Golden Kelp, stand aside to cool
3. Melt chocolate & stand aside
4. In a bowl add the sugar, butter & whisk, add the eggs one at a time followed by the vanilla
5. Fold through the cocoa, almond meal and baking powder
6.Gently fold in the beetroot mix & melted chocolate until combined
7. Pour the batter into the tin & cover with grease proof paper & foil , bake on the middle shelf for 1 hour or until skewer comes out clean
8. Cool on a wire before icing
Icing: Beat the cream cheese until smooth, add the cream & honey whisk until
Dollopable, top the cake, finish with beetroot & kelp dust & chocolate shavings.
