100 g plain chocolate , broken into pieces and melted in a heatproof dish over a pan of simmering water
100 g plain flour
100 g self-raising flour
100 g drinking chocolate
1 tsp baking powder
200 g cooked beetroot , and whizzed in the food processor until very finely chopped
-Filling-
2 tbsp raspberry jam
150 ml whipping cream , whipped until thick
-Ganache-
115 ml whipping cream
100 g plain chocolate , broken into pieces
Method
Preheat oven to gas mark 5/190°C /170°C fan/375°F.
Beat together the Flora
Cuisine, sugar, eggs and vanilla extract until mixture is smooth; about
half a minute in the food processor should do it.
Add melted chocolate and mix together thoroughly.
Sieve the plain and self-raising flour, drinking chocolate, and baking powder together into a large mixing bowl.
Make a well in the centre, add in runny chocolate mixture and fold the mixture together. Fold in the finely chopped beetroot.
Divide the mixture among
two greased, lined 18cm (7 inch) prepared cake tins. Bake in the oven
for 30–40 minutes until cooked through.
Cool on wire rack and remove greaseproof paper from the base of each cake.
Sandwich the two cakes
together. If necessary, level the top of one cake off slicing off any
prominent risen peak. Spread the newly levelled top with a nice thick
layer of jam. Turn the other cake upside-down and spread the whipped
cream evenly over the base before turning it the right way up again and
putting it on top of the jam-covered layer.
To make the ganache,
place the cream in a saucepan and bring to the boil, stirring
continuously. Add the chocolate and stir until the chocolate is melted
and the mixture combined. Pour into a bowl and whisk until fluffy and
cool. Spread the ganache smoothly and evenly over the top of the cake.
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