Here is a fantastic guest blog from Kate at Veggie desserts
Beetroot & chocolate, yum?
With beetroot season in full swing, I seem to have a steady supply of these nutritious and delicious vegetables. My local farm shop, Maxey’s Farm Shop in Nottinghamshire, has such a gorgeous selection that I just can’t help myself from buying more. So versatile, I can cook beetroot for weeks and never tire of them, but along with soups, salads and stews, I’ve been making them into vegetable desserts.
I have a bit of an obsession with adding veg to desserts. For my son’s first birthday cake I made beetroot and chocolate and since then I’ve been hooked. Beetroot adds a wonderful moistness and texture to cakes and makes them last for ages without drying out, as well as a very subtle flavour and richness.
Beetroot and chocolate go together marvellously, so I’ve turned these purple beauties into cupcake and truffle recipes to share with you.
Beet Chocolate cupcakes
Beetroot Chocolate Cupcakes with Cardamom Icing
300g beetroot, cooked
125g butter, softened
250g caster sugar
1 tsp vanilla extract
200g plain flour
75g cocoa powder
2 tsp baking powder
¼ tsp salt
Preheat the oven to 170C. Line muffin cups.
Puree the drained beetroot in a food processor.
In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the eggs, one at a time. Add the beetroot and vanilla and mix well.
In another bowl, sift together the flour, cocoa, baking powder and salt.
Add the dry ingredients to the beetroot mixture, in thirds, and mix well.
Pour the batter into the prepared muffin tin and bake for approximately 25 minutes or until an inserted skewer comes out clean.
Allow to cool in the tins for ten minutes and cool completely on a wire rack before icing.
For the Chocolate Cardamom Icing:
150g icing sugar
1 tbsp milk
2 tbsp cocoa powder
5 cardamom pods, seeds ground in a pestle and mortar
Beat together the butter and icing sugar until fluffy. Add in the milk, cocoa powder and ground cardamom seeds. Blend well and ice the cooled cupcakes.
Beetroot chocolate truffles
Beetroot Chocolate Truffles
100g beetroot, cooked
200g dark chocolate, chopped
200ml double cream
1 tablespoon sugar
50g cocoa powder
Puree the cooked beetroot.
Put the beetroot into a saucepan and gently heat it to remove some of the moisture and concentrate the flavour. Set aside.
Wonder veg for pudding?
Put the chopped chocolate pieces into a bowl.
In another saucepan, gently heat the cream and sugar until it is just reaching the point of boiling.
Pour the hot cream over the chocolate and leave for one minute.
Stir the cream and chocolate, starting in the centre and working your way out, until it is smooth. Stir in the beetroot puree. Put the bowl into the fridge to chill and firm up. This should take about three hours.
Put the cocoa powder onto a plate. Pat a little cocoa onto your palms to prevent the truffles sticking.
Roll teaspoons of the firm truffle into balls with your hands and roll in the cocoa to coat.
Store in the fridge until ready to serve.