Dark Chocolate and Beetroot Brownie Puddings with Cassis Cream

SERVES
2-4 2-4
Dark Chocolate and Beetroot Brownie Puddings with Cassis Cream
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 100g (3 ½ oz) 70% cocoa solids dark chocolate
  • 2 eggs
  • 125g (4oz) light muscovado sugar
  • 1 teaspoon vanilla extract
  • 125g (4oz) melted butter (see cook's note 1)
  • 40g (1 ½ oz) cocoa powder
  • 40g (1 ½ oz) self raising flour
  • 150g (5 ½ oz) grated cooked beetroot (see cook's note 2)
  • 200ml (7floz) double cream
  • 2 tablespoons cassis liquor
  • Icing sugar to decorate (optional)

  • Method

  • 1
    Pre-heat the oven to 180°C / 350°F / Gas mark 4 or for a fan Oven: 160°C
  • 2
    Lightly grease the ramekins using a little of the melted butter and a silicone brush (see cook’s notes).
  • 3
    In a medium sized bowl break the chocolate into small pieces. Place the bowl over a saucepan of hot water to melt. Do not let the water boil or the bowl touch the water.
  • 4
    In a separate bowl whisk together the eggs, sugar and vanilla until thick and foamy.
  • 5
    Use a medium sized silicone spatula or spatula spoon to stir in the melted chocolate followed by the melted butter.Sift in the cocoa powder and flour and gently combine.
  • 6
    Fold in the grated cooked beetroot.
  • 7
    Divide the mixture between the four ramekins and bake for 20 minutes.
  • 8
    The puddings are done when well risen and the surface is cracked. The centre will still be soft.
  • 9
    To make the cassis cream
  • 10
    Whisk the cream until thickened and stir in the cassis liquor.
  • 11
    Serve the puddings warm with the cassis cream and an optional dusting of icing sugar.
  • 12
    Cook's Notes
  • 13
    Melting butter
  • 14
    Melt butter in a small pan over a low heat.
  • 15
    Alternatively place the butter in a small bowl and microwave on a low setting.
  • 16
    Take care not to overheat or the butter will separate and burn.
  • 17
    Cooked beetroot
  • 18
    Wash, top and tail the beetroot then plunge into boiling water and simmer until tender. This may take 30- 40 minutes as beetroots are very dense vegetables. Drain, cool and remove the skin before grating.
  • 19
    Alternatively you can buy chilled ready cooked and peeled beetroot from the supermarket. This is usually available vacuum packed and does not contain vinegar. Drain onto kitchen paper before grating.
  • 20
    Disposable gloves are recommended to prevent staining.