Chocolate and Beetroot Moelleux

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Chocolate and Beetroot Moelleux

Chocolate and Beetroot Moelleux





Chocolate and Beetroot Moelleux
Chocolate and Beetroot Moelleux



Ingredients
Number of persons
-
6
+

250 g beetroot, cooked

200 g dark chocolate pastry

130 g butter ointment

3 eggs

150 g caster sugar

50 g flour

1 teaspoon vanilla extract

50 g almond powder

40 g cocoa powder

1 teaspoon baking powder

Walnut kernel (optional)



Preparation
Total Time: 55 min
Preparation time: 25 min
Cooking time: 30 min
Preheat the oven to 180°C (thermostat 6).
Take the 130 g of butter out of the refrigerator and leave it at room temperature.
Finely mix the cooked beets to obtain a purée.
Melt the chocolate in a bain-marie.
Work the butter into an ointment.
Mix the butter with the eggs and the chocolate evenly.
Add the sugar, flour, vanilla, almonds, walnut kernels and mix.
Stir in the beetroot purée, cocoa and yeast, mix well and pour the cake batter into a buttered mould.
Bake for 30 to 35 minutes, checking regularly with the tip of a knife.
Once the cake is baked, let it cool before removing from the mould and then enjoy.

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