Chocolate Beet Cake
- 2 cup all-purpose flour
- 2 cup sugar
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1/4 cup cocoa powder
- 2 cup red beets peeled, shredded and minced in food processor
- 1 1/4 cup salad oil
- 3 eggs
- 1 tsp vanilla extract
- 4 oz. bittersweet chocolate melted
- 1 lb bittersweet chocolate
- 4 cup cream 1 cup set aside
- 6 egg whites
- 1/4 cup sugar
- 2 cup sugar
- 1 cup almonds sliced and toasted
- Prep area 17x12x1 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 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 along serrated knife, cut the cake into 3, 4-inch pieces length-wise. Then cut each piece in half width-wise. You will have 6 pieces 4 inches wide, 17 inches long, and 1⁄2 inch thick.
- Melt the chocolate and 1 cup of cream in a double boiler until chocolate has 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 of cream to soft peaks. Let the melted chocolate cool slightly.
- Fold the chocolate into the whipped cream. Fold the beaten egg whites into the chocolate and whipped cream mixture.
- Refrigerate the mousse for a few hours or until it has been set up. Proceed to layer the chocolate cake.
- 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 2 inches wide and 4 inches tall.
- 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 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.
- Keeping the cake together, cover the top of the cake with a thin layer of 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 them on the serving plates.
- Thaw before serving.
Recipe by Todd Muir and Wine Country Chefs. Pairs with Grgich Hills Estate Petite Sirah, Miljenko's Selection - shop here