My kids are, shall we say, rather "skeptical" of red beets. Something about that bright red color of borscht makes them uneasy. Until recently, the only dish they like is when I roast them (I cut them up and coat w/ oil & a wee bit of maple syrup before baking).
But today, I surprised them with a new recipe, and they barely believed me when told that they were eating their BEETS!!! My husband nearly dropped his fork... but our daughter did reassure him that mommy was pureeing a bunch of beets earlier in the day. It really does not taste beety at all -- just a very nice moist rich chocolate cake. TRY IT.
Red Devil Chocolate Cake (with a secret ingredient)
The recipe is originally from Moosewood Cookbook of Desserts, and was on the list from our CSA, Glacier Grist # 64)
14 oz beets (called for roasted, I boiled mine)
1/2 c water (I needed more like 1 c)
1.5 c sugar
1 t vanilla
1/2 c oil (can reduce by half)
1/2 t salt
1.5 c flour (I used 2 c)
3/4 c unsweetened cocoa powder
1.5 t baking soda
1. Grease and flour pans (I used 2 8-inch round pans), and preheat oven to 350.
2. Puree the boiled or roasted beets with water -- I'm guessing mine came to somewhere around 3 cups, and I was worried it was too much! That's why I ended up using a little more flour.
3. In a large bowl, beat eggs. Add sugar and remaining wet ingredients, incl. beet puree, then fold in the dry ingredients.
4. Pour into prepared pans, and bake for 30-45 min, until toothpick comes out clean.
5. After cooling, you can frost cake, or dust w/ powdered sugar.
I served it with whipped cream and strawberries. Yummy.
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