AN EXTREMELY MOIST CHOCOLATE-BEET CAKE WITH CRèME FRAîCHE AND POPPY SEEDS
I have lost count of the number of appreciative emails and blog mentions about the brownies and the chocolate almond cake in The Kitchen Diaries. They are received gratefully. It is true that I am rarely happier than when making chocolate cake. I especially like baking those that manage to be cakelike on the outside and almost molten within. Keeping a cake's heart on the verge of oozing is down partly to timing and partly to the ingredients-ground almonds and very good-quality chocolate will help enormously. But there are other ways to moisten a cake, such as introducing grated carrots or, in this case, crushed beets. The beets are subtle here, some might say elusive, but using them is a lot cheaper than ground almonds, and they blend perfectly with dark chocolate. This is a seductive cake, deeply moist and tempting. The serving suggestion of crème fraîche is not just a nod to the sour cream so close to beets' Eastern European heart, it is an important part of the cake.
Yield enough for 8 as a dessert
Number Of Ingredients 10
Steps:
- Lightly butter an 8-inch (20cm) springform cake pan and line the bottom with a round of parchment paper. Preheat the oven to 350°F (180°C).
- Cook the beets, whole and unpeeled, in boiling unsalted water. Depending on their size, they will be tender when pierced with the tip of a knife within thirty to forty minutes. Young ones may take slightly less. Drain them, let them cool under running water, then peel them, slice off their stem and root, and process in a blender or food processor until a coarse purée.
- Melt the chocolate, broken into small pieces, in a small bowl set over a pot of simmering water. Don't stir.
- When the chocolate looks almost melted, pour the hot espresso over it and stir once. Cut the butter into small pieces-the smaller the better-and add to the melted chocolate. Push the butter down under the surface of the chocolate with a spoon (as best you can) and let soften.
- Sift together the flour, baking powder, and cocoa. Separate the eggs, putting the whites in a large mixing bowl. Stir the yolks together.
- Now, working quickly but gently, remove the bowl of chocolate from the heat and stir until the butter has melted into the chocolate. Let sit for a few minutes, then stir in the egg yolks. Do this quickly, mixing firmly and evenly so the eggs blend into the mixture. Fold in the beets. Whisk the egg whites until stiff, then fold in the sugar. Firmly but gently, fold the beaten egg whites and sugar into the chocolate mixture. A large metal spoon is what you want here; work in a deep, figure-eight movement but take care not to overmix. Lastly, fold in the flour and cocoa.
- Transfer quickly to the prepared cake pan and put in the oven, decreasing the heat immediately to 325°F (160°C). Bake for forty minutes. The rim of the cake will feel spongy, the inner part should still wobble a little when the pan is gently shaken.
- Set the cake aside to cool (it will sink a tad in the center), loosening it around the edges with a thin icing spatula after half an hour or so. It is not a good idea to remove the cake from its pan until it is completely cold. Serve in thick slices, with crème fraîche and poppy seeds.
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