It’s hard to believe, but Valentine’s Day is right around the corner. Whether you are spending it with someone special or celebrating being single, it definitely requires cake … specifically, chocolate cake.
I know what you’re thinking: “Not another flourless chocolate cake recipe!” But I promise this is not your standard flourless chocolate cake. It has a richness and complexity that will leave that special someone wondering your secret ingredient. Beets! This gives the cake a slightly earthy sweetness. And because there is also almond flour, the cake has a little more substance so it won’t fall flat like some of the other flourless recipes that you may have tried.
‘My Heart Beets for You’ Chocolate Cake
For the Cake:
9 oz bittersweet or semisweet chocolate
¾ cup butter
¼ cup olive oil
6 eggs, separated
¾ cup granulated sugar
1 cup cooked beets, puréed
¾ cup almond flour
2 Tbsp. powdered sugar
Glaze (optional):
4 oz. semisweet or bittersweet chocolate ¼ cup heavy cream
2 Tbsp. butter
Preheat oven to 350 F. Lightly grease six 8-oz. ramekins (perfect for sharing) or one 9-inch spring form pan.
Melt the chocolate: Combine chocolate, butter and olive oil in a bowl set over simmering water. Stir until chocolate is melted and smooth. Let cool to room temperature.
Enrich with yolks: Whisk together eggs yolks and granulated sugar until light and well-blended. Add cooled chocolate to egg mixture, whisking well. Stir in the puréed beets and almond meal.
Whip whites: With an electric mixer, beat egg whites with powdered sugar until soft peaks form. Fold egg whites into chocolate mixture just until combined, one third at a time.
Pour mixture into prepared container. Bake about 15 minutes for ramekins or 40 minutes for spring form pan. Remove from oven. Centers will be very “jiggly.” Let cool on a wire rack. Chill.
Make the glaze: Combine chocolate, cream and butter and microwave on low for 30 seconds. Stir and microwave another 30 seconds or until chocolate is melted. Pour or spoon over tops of cakes. Chill until ready to serve. Sprinkle with powdered sugar to garnish, if using.
