A new plan

Feb. 2nd, 2011 02:33 pm
desperance: (Mac)
I shall write a book. (All right, it's not that new. As plans go.) It shall be called The Chocolate Thief, and feature a photo of Mac on the cover. (For all his manifold faults and excesses, he is after all quite pretty.)

Five million people will then write to me, to say how bad it is for cats to eat chocolate. And I will tell them that I know this, and suggest they buy the book and read it. Which they will then do, because that is how these things work, oh yes.

[Since you ask, he bust into my hyper-secure chocolate locker overnight and gobbled down the truffles. Which appear to have done him no harm whatsoever, except for blighting his less-than-immaculate reputation for ever in my sight.]
desperance: (Default)
Okay, this works rather well. In the interests of full disclosure: my improvised white chocolate ganache did not work quite so well; it was a leetle more liquid than intended, so it kind of slid off the cake overnight and pooled on the plate. This is, um, not photogenic, hence no photos; but it's not exactly a disaster either. I just serve cake with a dollop of icing on the side...

Chocolate Beetroot Cake

85g cocoa
200g plain flour
2 tsp baking powder
225g vanilla sugar
280g beetroot
3 eggs
200ml sunflower oil

First, cook your beetroot. Some people roast 'em in their skins, and then peel; some boil in their skins, and then peel. Both of these take time, which I didn't have. I peeled 'em, chunked 'em, boiled 'em till a knife slid in; maybe half an hour. Then I flushed 'em with cold water till cool.

Sift the flour, cocoa and baking powder into a large bowl with a large pinch of salt.

Whizz the cooked beetroot in a food processor. Add eggs one at a time, then the oil, then the sugar.

When your gloop is smooth and of a pinkness extraordinary, stir it into the dry stuff. Pour the resultant batter into a lined loose-bottomed 23cm cake tin. Bake in a medium oven for 45 mins or so, until firm. If the surface cracks, don't worry.

Cool on a rack, then ice it better than I did.

[ETA: I am fairly sure you could do this with grated raw beetroot. I am fairly sure, indeed, that you could take any carrot cake recipe and substitute beetroot in whole or in part. Just, this time I was kinda following a recipe, with variations. Next time I may be looser...]

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