Description
Yes, it can be:)) Very chocolate, sweet, without a hint of beets. Beets completely in the cake is not felt! The cake is very chocolaty, tasty, delicious (my favorite) cream with peanut butter. This is a real, full-fledged chocolate cake that can be cooked for the holiday table! The biscuit on the basis of beet turns out tender, moderately wet, and does not require additional impregnation.
Ingredients
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300 g
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100 ml
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250 g
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300 g
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5 piece
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3 Tbsp
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170 g
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2 tsp
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1 pinch
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250 g
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150 g
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200 ml
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Cooking
Let's start with the preparation of cakes. To do this, brew a strong coffee. Hot coffee to dissolve the chocolate and butter, mix well.
Boiled beets clean and grind into a puree. We will need 250 g ready beet puree.
In a bowl sift the flour, salt, baking powder and cocoa powder.
Eggs to share. Beat the yolks to a froth.
Separately beat the whites to soft peaks with the sugar - cane small Mistral.
To dry ingredients add egg yolks and beet puree, mix well.
Pour already cold coffee with chocolate and butter.
Very carefully mix everything.
Parts add the egg whites and mix gently.
Put the dough in 2 forms 18 cm in diameter. Bake for 40 mins (until dry splinter).
The finished cakes to cool.
To prepare the cream: whip the soft butter with peanut butter and sugar.
Add heavy cream 33-35% and again beat with a mixer.
Fluff cream cakes, sides also thoroughly lubricate.
Cover the cake with chocolate icing and decorate to your liking. To prepare glaze, bring the cream to a boil (cream fat), add the pieces of chocolate and stir until smooth. Cake put into the refrigerator for a few hours. Bon appetit!!!
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