Decadent moist dark chocolate, roasted beet root and zucchini cake Ingredients 10.5 oz roasted Beetroots 3.5 oz zucchini 7 oz 70% Dark Chocolate 3 tbs (1.5 oz) coconut milk 2 tbs (1 oz) coconut oil 7 oz Almond Meal 2 oz arrowroot flour 1 1/2 tsp (.25 oz) bi carb soda (or gluten free baking powder) 2 eggs 2 tsp (0.3 oz) Vanilla Extract 3 tbs (1.5 oz) dutch processed Cocoa Powder (or cacao powder) 3 oz honey Dark chocolate and coconut ganache 3 oz coconut milk 7 oz 70% dark chocolate Method Roast the beetroots until cooked through. Approx 1 hour in the oven at 350 degrees (my oven is fan forced) allow to cool. Pre heat oven to 350 degrees Grate or shred the zucchini make sure you have 3.5 oz. In the food processor blitz the beetroot and zucchini until smooth with no chunks. Scrape down sides and make sure all chunks are gone. Melt the coconut oil with the coconut milk and dark chocolate until stir until combined. Use your method of choice to melt. Set aside to cool slightly. Add all other ingredients to the food processor blitz until all combined. Add the melted chocolate and again mix until combined. Pour into a greased and lined round 8 inch cake pan and bake for 50 minutes Cake is cooked if it springs back when pressed or a skewer comes out clean. Dark chocolate and coconut ganache Melt the chocolate with the coconut milk and mix to combine. Either pour over the cake or I prefer to pour over the individual slices so it pools at the bottom of the cake.
Posted on: Sun, 23 Jun 2013 04:06:52 +0000
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