Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Candide on September 15, 2023, 11:16
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250g cooked beetroot - blitz to a puree
4 stem ginger balls plus 2 tbspns ginger syrup
250g dark chocolate
299g butter 200g butter
200g caster sugar
3 medium eggs
50g sr flour
50g cocoa powder
Roughly chop the stem ginger and 50g of the choc and set aside
Snap remainder of choc plus butter into heatproof bowl and melt over simmering pan water
Large bowl - sugar and eggs whisked until doubled in size and fluffy as you can
Add the cocoa powder, beetroot puree, stem ginger syrup, flour and choc mixture. Whisk
Pour half batter into tin greased and lined with baking paper
Dot with half the reserved stem ginger and choc pieces then add remaining batter.
Smooth the top and dot over remaining choc and ginger.
Bake 180 or 160 fan for 25 mins until edges are set and middle has a good wobble
I used a loaf tin that is too high really; better with summat 20 cm square
Could make a syrup with more ginger syrup, butter, sugar and cream but it was already sweet and decadent enough for me.
A little goes a long way
Edited to fix butter quantity - Yorkie
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How unusual!
Can I just check the butter quantity - it says 299g, which is oddly specific! Should it be 200g or 300g, perhaps?
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Sorry, Yorkie; slip of the digit. 200g for the butter