It was my husbands birthday yesterday, which got me all excited because it gave me an excuse to play around with my mud cake recipe again. I have been making healthy mud cakes on and off for about a year and I haven’t made the recipe that really ‘sticks’ yet. One that I am proud to share and will find me tip-toeing to the kitchen in the middle of the night for ‘just one more bite’.
Well, yesterday I aced it! I would call it a hole in one, but that would be a lie, because of this taking an entire year to perfect. There are so many elements in this simple to make cake that just work together, and the result was moist and light while maintaining that rich and dense texture and flavour you would expect from a mud-cake. There is minimal sweetener in this in part due to the fact that it is pumping full of beetroot!
Here are a few fun facts for you that may just kick you into the kitchen to make this delicious baby.
- Bet you didn’t know it, but beetroot is a Hangover cure. Beta cyanin, the pigment that gives beetroot its colour, is an antioxidant so the humble beetroot could be the key to beating your hangover. Beta cyanin speeds up detoxification in your liver, which enables your body to turn the alcohol into a less harmful substance that can be excreted quicker than normal.
- You may want to know this or not nut beetroot is also known as nature’s Viagra. – One of earliest known benefits of beetroot is its use as an aphrodisiac during the Roman times (maybe that’s why The Lupanare, the official brothel of Pompeii, which still stands, has its walls adorned with pictures of beetroot).
Sceptical? It is not all folklore as beetroot contains high amounts of boron, which is directly related to the production of human sex hormones.
- Beetroot also contains betaine, a substance that relaxes the mind and is used in other forms to treat depression and contains tryptophan which is also found in chocolate and contributes to a sense of well-being.
- Sugar rush – Beetroot has one of the highest sugar contents of any vegetable. Up to 10 per cent of beetroot is sugar, but it is released slowly into the body rather than the sudden rush that results from eating chocolate.
- Litmus test – You can use beetroot juice to measure acidity. When added to an acidic solution it turns pink, but when it is added to an alkali it turns yellow.
Back to the cake itself.
What I used:
- 3/4 cup almond meal (is great made fresh with your food processor, just blend 3/4 cup raw almonds as fine as you can.
- 180 gram high quality chocolate (70% cocoa solids. I used loving earth dark chocolate)
- 2 medium beetroot finely grated (about 2 cups)
- 6 eggs separated
- 1/2 cup organic quark (or ricotta cheese, or for no dairy, use the thickest coconut cream from the can of full fat coconut cream)
- 1/2 cup coconut sugar
What I did:
- preheat your oven to 170C (340F), grease and line a 20cm round cake tin.
- Beat egg yolks with half the coconut sugar in a bowl
- melt the chocolate in a bowl sitting over a saucepan of boiling water & add to your egg yolks & sugar with the grated beetroot & quark (or ricotta) and mix in thoroughly
- Add almond meal and mix through
- Beat egg whites until peaks form
- add rest of coconut sugar
- Fold into the beetroot and chocolate mixture carefully
- Pour into your cake tin & bake for an hour
- turn your oven off and open the door, allow your cake to sit for 10 minutes before turning onto your cake rack or board.
- Dust with raw cacao before serving.
- delicious served still warm with some organic vanilla ice-cream.