Choc-Beet Mud

Ingredients

Grams (g)
Beetroot (puree) 270
Eggs 200
Butter (melted) 125
Belcolade Noir Selection C501/J 110
Caster SUgar 240
Plain Flour 220
Bi Carb 8
Cocoa Powder 40
Olive Oil 30
Water 20
total 1263

Working Method

Working Method
  1. Boil beetroot till tender (180°C, 40 minutes)
  2. Melt butter and chocolate, mix in eggs and beetroot
  3. Blend dry ingredients and mix in above mixture
  4. Add water and oil
  5. Fill tins

Baking
  1. Bake at 140°C in a convection oven for approximately 30-45 minutes

Decoration
  1. Decorate with chocolate glaze or garnish

Claims

  • Taste Tomorrow