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Dark Chocolate Beet Loaf
makes 2 standard loaves
3 cups flour
5 tablespoons unsweetened cocoa powder
1.5 (or up to 2) cups sugar
2teaspoons baking soda
1 teaspoon baking powder
8 ounces chopped very dark chocolate
1 cup butter at room temp cut into chunks
1/2 cup hot espresso or very strong coffee
1 cup mashed or pureed beets (from can or boiled whole, then peeled)
4 eggs, beaten
Powdered sugar, for dusting
Whisktogether first 5 ingredients.
Melt chocolate in a double boiler (or bowl placed in top of small pot with 1 inch of boiling water). When the chocolate is almost all melted turn off the heat, press the butter chunks into the chocolate and let it sit for a minute. Whisk in the butter along with the coffee, then remove from the boiler and set it aside for several minutesto cool. On medium-high, mix in eggs, then mix in beets.
Fold wet ingredients into the dry then pour into prepared loaf pans. Bake at 350F for 50-60 minutes. This bread dries out easily- Remove it from the oven when your skewer has a bit of smeared batter and some moist crumbs on it. It will finish baking in the pan out of the oven. Dust the top of the loaf with powdered sugar while still warm. Cool for 10 minutes in the pan, then finish cooling on a wire rack before storing.