11 July 2014
250g 85% cocoa solids chocolate - melted
3 large eggs
20 pitted dates in a measuring jug soaked in hot water - fill the jug up to the 325ml mark
4 tbs maple syrup
50g rice flour
25g cocoa powder/cacao powder
90g ground almonds
1tbs baking powder
250g finely grated raw beetroot
150g chocolate - half 70% cocoa solids and half 85%
3 tbs warm water
1.5 tsp vanilla extract
3 tbs maple syrup
Beat the eggs with an electric beater until frothy
Drain the dates and blend them into a smooth puree with a hand held blender. Now beat the date puree into the eggs with the beater, adding the maple syrup too.
Beat in the rice flour, ground almonds, cocoa powder and baking powder.
Fold in the melted chocolate and finely grated beetroot with a large metal spoon.
Cook at 160-170 degrees. It's ready when a skewer cooks out from the centre only slightly sticky. I use a square tin that is around 20cm in diameter.
Once the cake has thoroughly cooled, you can make the topping:
Melt the 2 chocolates over a bain marie (I stick a heatproof bowl over a saucepan with simmering water in it.
Once the choclate has completely melted, add the water and vanilla and gentle mix with the chocolate until it amalgamates. Don't be too vigorous or it might curdle.
Add the maple syrup and combine carefully. You are now ready to top your fudge brownie cake. Once the topping has set, you'll be able to slice the cake into squares.