No dyes, just the vivid red of the beetroot that marries with chocolate in a whirlwind of taste. I made as a base a moist cake without red turnip soak, I stuffed it with chocolate namelaka, currant jelly and then I used the red turnip also for the intermediate layer together with the white chocolate .. strong taste and harmony of flavors.
Time of realization: 2 hours + namelaka rest (12 hours)
Degree of difficulty (1 to 5): 4
Die from 24 cm
Ingredients
For the cake
300 g chopped precooked beetroot
3 eggs
200 ml seed oil
200 g of sugar
70 g of bitter cocoa
200 g of 00 flour
1 pinch of salt
1 teaspoon of baking powder
½ teaspoon of baking soda
For the chocolate Namelaka
100 g fresh whole milk
5 g honey or glucose
1,5 g jelly
200 g fresh cream
125 g 70% dark chocolate
For the Creamy red turnip
120 g chopped precooked beetroot
40 g fresh cream
40 g yolks
12 g acacia honey
1 g of gelatine sheets
140 g white chocolate
Other
100 g blackcurrant jam
chopped hazelnuts for garnish
Method to make the red turnip and chocolate cake
In a bowl, whip the eggs with the sugar until they are foamy, add the oil slowly and then the previously chopped beetroot. In a container I sift all the powders (yeast, flour, salt, bicarbonate and cocoa). I add them to the mixture, mixing well until the dough is smooth. Pour everything into a greased and floured 24 cm springform pan. I bake in a static oven at 180 ° C for 35/40 minutes. I let it cool.
Chocolate Namelaka
I chop the chocolate and put it in a tall jug where I will then go to emulsify with the blender. Rehydrate the gelatin in cold water. I put the milk with the glucose or honey to boil in a saucepan. I add the squeezed gelatin and pour the mixture onto the chocolate by operating the blender but without creating air bubbles. I add the cold liquid cream and let it rest in the fridge for 12 hours and then whip the mixture with a whisk.
Creamy beetroot
I heat the beetroot puree with the cream without bringing it to the boil. In the meantime, mix the egg yolks and honey with a whisk. I pour the hot mixture three times over the egg yolks, stirring constantly with the whisk, in order to temper the mixture. Pour back into the saucepan and cook over medium heat, stirring with a spatula until thickened (82-85 ° C).
I add the drained gelatin. Pour over the crushed chocolate and place in a tall, narrow container and emulsify with a blender, trying not to incorporate air bubbles here, in order to obtain a smooth, soft and shiny cream. I pour some of the mixture into a 14 cm diameter spiral-shaped silicone mold and freeze for at least 1 hour.
With the remaining part I will fill a layer of the cake.
Assembly
Cut the cake into 3 discs. I fill the first layer with a little red turnip cream, put the second disc and distribute the currant jam and on top of a layer of whipped namelaka I insert the third layer of cake and cover with the frozen red turnip and white chocolate cream. Garnish with the remaining Namelaka previously inserted in a pastry bag. On the sides I add chopped hazelnuts and garnish with violets.
The recipe was made by Serena Cuckoo.
based on 1 Review (s)
