This delicious dessert was served at our New Year’s Eve Dinner Dance with vanilla bean whipped cream and fresh strawberries. The chocolate glaze and beet chips make for a unique and tasty chocolate cake!
Chocolate Beet Cake
4 medium beets, trimmed, peeled, and cut into 2-inch chunks
2 cups all-purpose flour
1/2 cups sugar
1/2 cup unsweetened Dutch-process cocoa powder
11/2 teaspoons baking soda
Salt
2 large eggs
3/4 cup warm water
1/4 cup safflower oil
1 teaspoon pure vanilla extract
Vegetable oil cooking spray
Chocolate Glaze
(recipe follows)
Garnish: Candied Beet Chips
(recipe follows)
1. Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
2. Preheat oven to 350 degrees. Whisk together flour, sugar cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1/14 cups beet puree (reserve remaining puree for another use).
3. Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
4. Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down to a serving platter. Pour chocolate glaze over top, and let set, about 30 minutes. Garnish with beet chips.
Make ahead unglazed cake can be store at room temperature (wrapped in plastic) for up to two days. Storage glazed cake can be stored at room temperature for up to one day.
Chocolate Glaze
Active time: 5 minutes
Total time: 15 minutes
Makes 1 cup
1/2 cup heavy cream
3/4 teaspoon light corn syrup
3 ounces bittersweet chocolate, chopped
Bring heavy cream and corn syrup to a gentle simmer in a small saucepan. Pour over chocolate in a bowl, and let stand for 1 minute. Stir until chocolate melts and mixture is shiny and smooth. Let cool slightly, about 10 minutes. Use immediately.
Candied Beet Chips
Active time: 10 minutes
Total time: 1 hour 40 minutes
Makes 1/2 cup
4 baby beets, preferably Chioggia
1 1/2 cups water
1/2 cup sugar
1. Preheat oven to 250 degrees. Slice beets very thinly into rounds, preferably on a mandolin. Bring water and sugar to a boil in a small saucepan, stirring constantly until sugar dissolves. Add beets. Reduce heat and simmer until slightly translucent, about 30 minutes.
2. Using a slotted spoon, transfer beets in a single layer to a rimmed baking sheet lined with a nonsticking baking mat. Bake until dry and slightly firm, about 1 hour.
Storage chips can be stored in an airtight container at room temperature for up to two days.
Mother’s Day High Tea was one of the events going on in the Quapaw Quarter this weekend, but it was the only one devoted to Mom! Each Mom received a rose following a time-honored tradition: red if living, white if not. Guests were entertained by a musical presention that brought a tear to the eye of several mothers. “Think of Me,” from Phantom of the Opera was performed by Jena Blair, Sharon’s granddaughter. The highlight was a recitation from a May 30, 1909, article from the New York Times describing the country cousin who drank from his “finger bowl”, not understanding the quintessential and legendary use of the finger bowl for cleansing dainty fingers. Guests had a good chuckle and sampled the custom for themselves. Lots of tea, scones, and clotted cream, not to mention specialty sandwiches and tradtional English desserts, whetted the palate of male and female guests alike.
April Showers brought May Flowers!!!!!
Spring is finally Springing!!!
A High Tea for The Most Special of Ladies…
