Grgich Hills Estate Winery

Chocolate Beet Cake

September 5, 2013 • Posted in: Petite Sirah

Chocolate Beet CakePair with Grgich Hills Estate Petite Sirah

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 ½ teaspoons baking soda
  • ¼ cup cocoa
  • 2 cups red beets, peeled, shredded and minced in food processor
  • 1 ¼ cup salad oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 4 ounces bittersweet chocolate melted

Chocolate Mousse & Almond Praline ingredients below. Prepare a 17 x 12 x 1 inch baking sheet pan by spraying it with non-stick food spray. Place waxed paper in the pan, then spray the paper and dust it with flour. Sift the dry ingredients together. Whisk the wet ingredients together. Fold the dry ingredients into the wet ingredients. Spread out the batter evenly in the pan and bake in a preheated 350° oven for 15 minutes or until a toothpick comes out clean from the center. Do not overcook the cake. Let cool and freeze. Turn out the cake onto a cutting board. Using a long serrated knife, cut the cake into 3, 4-inch pieces length-wise. Then cut each piece in half widthwise. You will have 6 pieces 4 inches wide, 17 inches long and ½ inch thick. Layer the chocolate mousse on a piece of cake. Place one piece of cake on top of that. Layer with mousse and place another piece of cake on top to make 3 layers of cake with 2 layers of mousse. Repeat with the remaining pieces of cake and mousse. Wrap the layered cake in plastic and freeze. When ready to serve, trim off the edges of the cake. Cut the cake into triangles that are 2 inches wide and 4 inches tall. Keeping the cake together, cover the top of the cake with a thin layer of the ground almond praline. Press the praline into the cake gently. Carefully turn the whole cut cake over and spread this side with the praline. Gently pull the pieces apart and place on the serving plates. Thaw before serving.

Chocolate Mousse

  • 1 pound bittersweet chocolate
  • 1 cup cream
  • 6 egg whites
  • 1/4 cup sugar
  • 3 cups cream

Melt the chocolate and 1 cup of cream in a double boiler, until chocolate is melted and the cream is incorporated. Meanwhile, whip the egg whites and sugar until soft peaks form. Remove egg whites to a large mixing bowl. Whip the remaining 3 cups cream to soft peeks. Let the melted chocolate cool slightly. Fold the chocolate into the whipped cream. Fold the whipped egg whites into the chocolate and whipped cream mixture. Refrigerate the mousse a few hours or until it has set-up. Proceed to layer the chocolate cake.

Almond Praline

  • 2 cups sugar
  • 1 cup sliced almonds, toasted

In a large non-stick sauté pan, heat the sugar over a medium-high flame. Melt the sugar, swirling the pan occasionally, until the sugar turns a golden color. Mix in the toasted sliced almonds thoroughly and spread the almond praline out on a cookie sheet. Let the praline cool. Grind the almond praline to a semi-fine powder in
a food processor.

Recipe and photo by Todd Muir and Wine Country Chefs