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Hi.

Welcome to BreadLust!
I hope this my baking adventures inspire you to on your own!

My Heart Beets For You (And cake...mainly cake)

My Heart Beets For You (And cake...mainly cake)

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This cake is not for the faint of heart, but the reward is great. 

To make this cake you need at minimum three bowls, a pot, blender, cutting board AND cake pan. Get your dishwashers ready and set about making this cake. This cake is gluten free, dairy free and has pureed beets, not that you can tell. One coworker calls this cake "fluffy fudge."

Heartbeet Chocolate cake, from Bon Appetit 
Cake
3 medium beets, scrubbed
2 Tbsp. virgin coconut oil, plus more for pan
½ cup Dutch-process cocoa powder, plus more for pan
1½ cups almond flour
½ tsp. baking soda
½ tsp. ground cinnamon
2 oz. bittersweet chocolate, coarsely chopped
1 tsp. apple cider vinegar or distilled white vinegar
1 tsp. vanilla extract
4 large eggs
1¼ cups (packed) light brown sugar
1 tsp. kosher salt

Glaze
4 oz. bittersweet chocolate, coarsely chopped
1 Tbsp. virgin coconut oil
¼ tsp. vanilla extract
Pinch of kosher salt 

Cake
Cook beets in a medium pot of boiling unsalted water until tender, 30–40 minutes, depending on size. Drain and rinse under cold water until cool enough to handle. Cut off stem end, then peel and cut beets into large pieces. Transfer to a blender and add 2 Tbsp. water. Blend, adding water 1 Tbsp. at a time as needed, until a smooth purée forms—it should be the consistency of applesauce. Measure out 1 cup purée. 

Preheat oven to 350°. Line bottom of an 8" round cake pan with parchment. Grease with oil, then dust with cocoa powder, tapping out excess.

Whisk almond flour, baking soda, cinnamon, and remaining ½ cup cocoa powder in a medium bowl; set aside.

Heat chocolate and remaining 2 Tbsp. coconut oil in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until melted. Remove bowl from heat. Stir in vinegar, vanilla, and reserved 1 cup beet purée until smooth.

Beat eggs, brown sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed (or use an electric mixer and large bowl) until more than tripled in volume and mixture holds a ribbon for several seconds when beater is lifted above batter, 5–7 minutes. Thoroughly beating the eggs is key to creating an aerated, light crumb and is a critical step when using gluten-free ingredients.

Pour chocolate-beet mixture into egg mixture and beat on medium-low speed until combined. Turn mixer off and gently tip in dry ingredients. Beat on lowest speed, scraping down bowl as needed, until combined.

Transfer batter to prepared pan. Bake cake until a tester inserted into the center comes out clean and the top springs back when gently pressed, 45–50 minutes. Let cool 10 minutes. Carefully run a knife around edges of pan, then invert cake onto a wire rack and let cool.

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Glaze
Heat chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until chocolate is melted. Let cool, stirring occasionally, until mixture is thickened and cool enough to touch, 10–15 minutes.

Place rack with cake on a rimmed baking sheet. Pour glaze over center of cake to cover top, tilting baking sheet slightly to encourage a few drips to run over sides of cake. Let sit at room temperature until glaze is set, 2–3 hours.


The Breadlist, a round -up of things I've read and watched

💗💗 - Amy

You Berry Believe It 🍓

You Berry Believe It 🍓

The Marriage of Fromage-io

The Marriage of Fromage-io