CAKES & VEGETABLES - PART II - BEETROOT - Nigel Slater's Extremely Moist Chocolate-Beetroot Cake with Crème Fraîche and Poppy Seeds
The Kitchen Lioness
The Kitchen Lioness
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Zutaten

  • 240 grams (8.4 ounces) fresh beetroots
  • 200 grams (7 ounces) dark chocolate (I used Lindt Excellence 70%)
  • 60 ml (1/4 cup) freshly brewed espresso
  • 200 grams (3/4 cup plus 2 tbsp) unsalted butter, room temperature, plus some for greasing the pan
  • 135 grams (1 cup plus 2 tbsp) plain/AP flour, plus some for the pan
  • 1 1/4 tsp baking powder
  • 3 tbsp good quality cocoa powder
  • 5 eggs (L), free range or organic if possible, separated
  • one pinch of fine salt
  • 200 grams (1 cup) superfine sugar
  • crème fraîche (I used about 200 grams / 7 ounces of a French crème fraîche) – according to Nigel Slater the use of crème fraîche here “it is an important part of the cake”.
  • poppy seeds (I used about two tbsp)

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