There are these lovely two people I stalk on Facebook who have all these amazing healthy foods to try and they are always delicious. The couple, better known as THE NUTRITION GURU AND THE CHEF can be stalked by yourself by clicking HERE. They were the lovely people that came up with the recipe for the CHOCOLATE CHIA UBER HEALTHY PUDDING that I put up a couple of weeks ago and this one, is leagues ahead of that one in the dessert stakes – this one tastes so nice it is close up to my favourite cake of all time.
It is so delicious and so smooth and so moist and so – wait stop – I need some now!!!!!
I made a few tweeks to the recipe to suit what I wanted to use in the cooking – I nearly used my left over cacao in the recipe instead of the cocoa but then realised I really wanted the chocolate sweetness and instead of brown sugar I used rapidura sugar, which I also had left over from the Choc Chia Pudding.
I urge you to cook this one and join the tsunami of people indulging in it. The Nutrition Guru and the Chef have had over 21000 hits on the recipe and you will want to hit the recipe up soon – I highly recommend it for a dinner party dessert and only use half the topping mixture to ice the cake, keep the rest in a container and pour some on fresh when serving the cake – it is heavenly 🙂
Packed full of fibre, vitamin E, and antioxidants, it can also be adjusted to be gluten-free very easily. It does contain sugar and fat, although we have used olive oil (a heart healthy oil) as a substitute for butter.
YOU WILL NEED:
- 85 grams Dark Chocolate
- 3 medium Eggs
- 300 grams brown sugar (I HIGHLY RECOMMEND USING RAPIDURA INSTEAD)
- 240 ml Olive Oil
- 300 grams Cooked Beetroots (see method below for how to cook the beets)
- 1 teaspoon Vanilla Extract (or 1tbsp vanilla essence)
- 30 grams Cocoa Powder
- 200 grams Almond Meal (or plain flour) – I used the plain
- 1 1/2 teaspoon baking powder (or gluten free baking powder)
- 1/4 teaspoon salt
YOU WILL NEED TO:
- Pre heat oven to 180 degrees celsius.
- To cook the beetroots (and honestly – this method of peeling them is like a gift haha – I am cooking everything this way from now on), wash thoroughly and place in a pot full of cold water. Bring pot to the boil and cook the beets until soft when poked with a knife (approx 30 minutes though this depends on the size of the beets – it took me 45mins).
- When cooked, run the beets under cold water in the sink and rub off the skins. (so so so so so easy)
- Blend or mash the beetroots until slightly smooth but still some ‘chunks’ remaining. (this was the only thing I hated – the mashing of the beets was a totes bitch – I worked out to chop them up into small pieces and then to mash them – this eventually worked)
- Melt the chocolate (85grams) over a double boiler (or place the chopped chocolate in a bowl, cover with cling film and microwave on low for approximately 1 minute until chocolate has just melted. When you remove from the microwave, stir quickly to melt any pieces that are still solid).
- In a separate bowl, whisk together the eggs, sugar and oil.
- Slowly add the cooked beet puree , the melted chocolate and vanilla into the egg mixture.
- Beat just until combined. Don’t over work it.
- Sift the cocoa. Add this and the almond meal (or plain flour), baking soda and salt to the beet batter.
- Fold just until everything is combined. Don’t over mix the batter.
- Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin.
- Bake for approximately 50 minutes.
- Cake is ready when a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
- Remove from oven and leave to cool in the pan.
While the cake is baking, work on the frosting, (or as I did – I cooked the cake one night and did the icing the next day. Cake was well and truly cooled by then.)
WHAT YOU NEED FOR THE ICING:
- 1 cup cream/reduced fat cream/light cream
- 1 cup of Cream Cheese/ reduced fat cream cheese such as Philadelphia ‘5% fat’
- ½ cup Icing Sugar or honey
- Plain chocolate bar for chocolate shaving decorations
WHAT YOU NEED TO DO FOR THE ICING:
- Place the cream in a bowl and whip to soft peaks.
- Add the icing sugar and cream cheese and beat until combined (Add more or less sugar until the desired taste).
- You can also use variations of this icing, by adding 1/2 cup cocoa or half a cooked blended beetroot. (I stayed natural)
- Using a potato peeler, hold the chocolate bar in one hand and use the peeler to shave off curls of chocolate. Sprinkle these on top of the cake to decorate.
Serve with a liqueur or botyrtus and let the magic happen 🙂 Enjoy peeps.