Moist Chocolate-Beet Cake

Adapted from Tender by Nigel Slater I was attracted to this recipe because 1) I was intrigued but the words “moist chocolate”, and 2) It has beets in it. Because the author is British, superfine sugar (which is readily available there) is called for, which is called castor sugar. In France we have sucre semoule, but elsewhere you can simply whiz regular sugar in a food processor for about ten seconds until it’s fine. I had a bunch of beets I was roasting so I used a couple of those, but for economy’s sake, you can boil the two beets or cook them as you prefer. You’ll need a scant 1 cup (250 g) of grated beet purée. This cake is not overly sweet, which is good for those of you looking for more of a snack cake, rather than a towering, frosted dessert. Although the original recipe calls for chocolate that is 70% cacao solids, you can use one that is in the 50-60% range, depending on what’s available in your area. For those of you who can’t get crème fraîche, I suspect mascarpone would be interesting, or perhaps just sour cream. Or maybe just a nice scoop of vanilla ice cream alongside

Unbalanced

% Daily Values based on a 2,000 calorie diet

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