These molten chocolate cakes are rich and gooey. The beet puree adds a touch of earthiness and a red tint that I love. A little goes a long way with these cakes. Serve them warm with a dollop of whipped cream or vanilla ice cream
Recipe by Aran on February 11, 2013
Prep time: PT20M
Cook time: PT10M
Total time: PT30M
Rating
5 stars (2 reviews)
Ingredients
1 medium-size red beet (leaves and stem removed.)
6 ounces bittersweet chocolate ((170g), chopped)
1/4 cup smooth almond butter ((60g))
2 eggs
2 egg yolks
1/3 cup dark muscovado sugar (50g)
2 Tablespoons superfine brown rice flour
1/4 teaspoon fleur de sel
Categories
Desserts
Steps
Fill a small pot with water. Bring the water to a boil over high heat. Add the beet and cook until tender, 30 to 45 minutes. Insert a knife in the center to see if it is cooked all the way through. Drain the water and let the beet cool enough to handle. Peel the beet and cut it into chunks. Puree it to a smooth paste in a food processor or blender. Measure out 1/4 cup (60g) of the puree and reserve. The rest can be refrigerated or frozen for another use.
Preheat the oven to 425°F (220°C). In a medium bowl, combine the chocolate and almond butter. Place the bowl over a pot of simmering water and let the chocolate melt slowly over medium-low heat. Stir occasionally to ensure that the chocolate doesn't burn on the bottom. Transfer the bowl to a rack and let cool slightly.
Meanwhile, combine the eggs, egg yolks and muscovado sugar in the bowl of a stand mixer. Whip on high speed for 5 minutes or until thick and pale. Add the chocolate mixture, beet puree, superfine brown rice flour, and fleur de sel. Whip over medium speed until it comes together into a smooth batter. Make sure to scrape the sides and bottom of the bowl.
Divide the batter among 4 (4-ounce) greased ramekins. Bake for 8 to 10 minutes, until the edges are set but the center is still soft. Serve warm.
Nutitrion
Serving Size: 1 serving
Calories: 499 kcal
Carbohydrates: 49 g
Protein: 10 g
Fat: 29 g
Saturated Fat: 11 g
Cholesterol: 182 mg
Sodium: 207 mg
Sugar: 35 g
Reviews
Liz on 2013-02-15 (5 stars): I made the molten cakes for our family Valentine's dinner tonight and they were amazing! It was so easy and fast to prep yesterday and then pop them in the oven while we ate tonight. I will definitely make them again, thank you!
Jessica on 2013-02-14 (5 stars): I love do-ahead dinners like this, they make the day you throw the party so easy, stress free and fun! Everything sounds really delicious and the chocolate cakes look amazing.
