Often even when we try to modify cakes and pies and ice creams to be a bit more calorically conscious, they don't taste as good as the real deal. But thanks to innovative chefs like Diana Yen, who are creating healthier, tastier alternatives to gut-busting sweet treats, we can have our cake and eat it too. Take, for example, this gluten-free chocolate stunner made with beets. The vegetables and dessert combo may sound questionable at first, but real dark chocolate and organic ingredients ensure this creation easily surpasses the sugar-coated competition. Chocoholics, take note.
Beet Chocolate Flourless Cake
- olive oil, for greasing pan
- 7 ounces dark chocolate (70% cocoa solids)
- 8 ounces raw beetroot, peeled and coarsely grated
- 4 large eggs
- ⅔ cup organic cane sugar
- 1 ¼ cups ground almond flour
- 1 teaspoon baking powder
- 1 tablespoon good-quality cocoa powder, plus more for dusting
- 2 tablespoons grated orange zest
- chocolate glaze, for topping (recipe follows)
- confectioners sugar, for dusting
- dragrées for decorating (optional)
- orange or lemon slices, for garnish
- 1 ½ cups confectioners sugar
- ¼ cup cocoa powder
- 2 tablespoons milk
- 2 teaspoons vanilla
Preheat oven to 350 degrees. Prepare a 9-inch springform cake pan by lightly greasing with olive oil. Cut out a circle of parchment paper,roughly the same size as the bottom of the pan, and place on the bottom of the pan. Lightly dust the sides of the pan with cocoa powder, tapping out the excess. Chop chocolate, and place in a heatproof bowl. Place the bowl over a bowl over a small pot of boiling water, stirring often, until chocolate is melted, making sure that the bowl is not touching the water. Set melted chocolate aside, and allow it to cool.
Place beetroot in a large mixing bowl. Separate the egg yolks from the
whites, and add the yolks to the beetroot. In a separate bowl, stir
the almond flour, sugar, baking powder, cocoa powder, and orange zest.
Add to the beetroot, along with the melted chocolate, and mix together
until combined. Use an electric mixer to beat the egg whites until
they hold stiff peaks. Using a rubber spatula, fold a quarter of the
shipped egg whites into the beetroot mixture, until just combined, to
lighten the mixture. Add the rest of the egg whites, and continue to
fold until just combined. Add the batter to the prepared cake pan, and
spread evenly with a rubber spatula. Bake cake for 45-50 minutes, or
until cake is risen and a toothpick comes out clean when placed in the
center of the cake.
Mix together the sugar and cocoa powder in a bowl. Slowly stir in the milk and vanilla, little by little to make a smooth pourable glaze. Thin out with additional milk as desired.
Allow cake to cool slightly, then remove the sides of the pan, and place cake on a wire rack to finish cooling. Drizzle cake with chocolate glaze, dust with confectioners sugar and garnish with dragée. Top with citrus slices.