Dark chocolate fudge cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
250g good-quality dark chocolate (I used 70%)3 medium eggs250 Xylitol (you could use muscovado sugar, or sugar if you want, but more cals)1 vanilla pod2 tbls maple syrup (or similar, like golden syrup is nice if you prefer)2 tbls honey90g plain flour40g self-raising flour1/4 tsp bicarb of soda1/4 tsp salt25g cocoa powder250g raw beets, peeled and grated100ml strong black coffee30ml oil (sunflower or olive)
Preheat oven to 160 degrees C or 140 if fan-assisted. Grease a round cake pan (20cm)
Melt the chocolate slowly and set aside.
In a large mixing bowl, beat the eggs with xylitol or sugar, vanilla and syrups for three minutes until light and a bit fluffy.
Fold in flours with, bicarb, salt and cocoa.
Dab beets with kitchen towel to remove excess liquid, then fold them into the mixture, with coffee, cooled chocolate, and oil until thoroughly combined.
Pour mixture into pan and cook in middle of the oven for 1 hour. You must check on this cake quite frequently to make sure it is not burning. When it looks like it's turning a little black on the edges (the colour of the beets makes it look like this too) but the center is still not cooked, put some tin foil on top and keep cooking until the a knife or skewer comes out clean. You might need to keep cooking it for a bit longer, depending on you oven. I found overall cooking time was an hour and a half - but don't burn it!
Set aside and let cool. Sprinkle some powdered sugar over the top and serve - it's nice warm!
This makes 16 pieces - it's very rich so my servings are quite small.
Number of Servings: 16
Recipe submitted by SparkPeople user EWILLOU1.
Melt the chocolate slowly and set aside.
In a large mixing bowl, beat the eggs with xylitol or sugar, vanilla and syrups for three minutes until light and a bit fluffy.
Fold in flours with, bicarb, salt and cocoa.
Dab beets with kitchen towel to remove excess liquid, then fold them into the mixture, with coffee, cooled chocolate, and oil until thoroughly combined.
Pour mixture into pan and cook in middle of the oven for 1 hour. You must check on this cake quite frequently to make sure it is not burning. When it looks like it's turning a little black on the edges (the colour of the beets makes it look like this too) but the center is still not cooked, put some tin foil on top and keep cooking until the a knife or skewer comes out clean. You might need to keep cooking it for a bit longer, depending on you oven. I found overall cooking time was an hour and a half - but don't burn it!
Set aside and let cool. Sprinkle some powdered sugar over the top and serve - it's nice warm!
This makes 16 pieces - it's very rich so my servings are quite small.
Number of Servings: 16
Recipe submitted by SparkPeople user EWILLOU1.
Nutritional Info Amount Per Serving
- Calories: 215.2
- Total Fat: 11.6 g
- Cholesterol: 35.1 mg
- Sodium: 40.2 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 2.4 g
- Protein: 3.5 g
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