Got some leftover of my chocolate beetroot cake that I have made for Valentine’s Day, Chinese New Year, and my brother in law early birthday. The link is at the bottom. I have leftover caramel sauce that I have made for Christmas. Didn’t want to waste my berries that don’t look good anymore so, I have decided to combine them together to make a new creation.
To me, food can be using simple ingredients, leftovers and new fresh food, it’s how well I can make it edible for everyone. Don’t waste food for out there people are starving. Got to be contented to have food on the table even though its leftovers and as long as it doesn’t kill you.
Be creative, use your culinary skill that you have, produce good food and share it with everyone. It’s an act of generousity to share what you have with everyone. By now you know me, I don’t like wasting food and buying expensive food, like to create and enjoying eating food that I can get and learning to cook is one of my hobbies. My new dish is creative, enjoyable, tasty, healthy and looks layered in my multi-purposed glass. Let’s make a new dish!!!
Ingredients
White heart shapes chocolate
280 g white melting chocolates
5 Tbs thickened cream
1 Tsp olive oil
water
Cake
250 g softened butter
200 g castor sugar
1 Tsp Vanilla extract
2 eggs
213 g beetroot
300-350 g self raising flour
35 g cocoa powder
125 ml thickened cream, plus 25 ml for puree beetroot
1 1/2 Tsp baking powder
100 g dark chocolates, broken into pieces
1 Tsp truffle oil
water, if needed
Chocolate icing
100 g dark chocolates, broken into pieces
1 Tsp truffle oil
water
Caramel sauce
225 g dark brown sugar
375 vanilla custard
300 g butter, chopped
Pudding
Berries, frozen or fresh
1 white heart chocolate
yoghurt
plum liqueur, or your choice
Method
To do in advance -a day or two
White heart shapes chocolate
Fill a pot with a bit of water making sure it do not touch the glass bowl on top of pot and glass bowl fits tightly; no steam should escape through all sides. Bring water to a lower simmer. Add white chocolate for heart shapes and allow to melt while gently stirring until completely melted. Add thicken cream and oil, stir to mix well and set aside to cool. Then spoon in the heart shapes mould. Place in freezer overnight to set. Next day removed to fridge for easy to unmould them on to a container. I left them in the mould until I am ready to use, thaw for about 5 minutes on benchtop.
Make the cake
Puree beetroot, 25 ml thickened cream and 2 Tbs water in Nutri Bullet until smooth and set aside. Fill a pot with a bit of water making sure it do not touch the glass bowl on top of pot and glass bowl fits tightly; no steam should escape through all sides. Bring water to a lower simmer. Add dark chocolate and allow to melt while gently stirring until completely melted. Add oil, stir to mix well and set aside to cool. Preheat oven 180 degrees C. Grease and line 20 cm square spring form and set aside.
Beat butter, castor sugar and vanilla extract until pale and creamy. Add eggs one at a time beating well each addition. Add in pureed beetroot, flour, baking powder, cocoa powder, melted cool chocolate, thickened cream and stir to combine. Check consistency of batter should be right not too runny and too thick. If too thick add a bit of water. Spoon into prepared pan and smooth the top. Gives a couple gentle knock on bench top.
Bake 50-60 minutes or until skewer comes out clean. Switch off oven leave pan in with oven door closed for 1 hour. After 1 hour bring cake out to rack to cool further for 20 minutes before flip out onto cake base to cool further 15 minutes. Now fill a pot with a bit of water making sure it do not touch the glass bowl on top of pot and glass bowl fits tightly; no steam should escape through all sides. Bring water to a lower simmer to make chocolate icing. Add dark chocolate and allow to melt while gently stirring until completely melted. Add oil, stir to mix well and set aside to cool.
To make icing chocolate, when chocolate and cake are cool, pour the chocolate on top of cake and quickly spread all over. I make mine icing a bit of rocky uneven for some design. Then let it set and harden a bit.
Note: Oven temperature may vary. Start baking at 40 minutes first, if skewer out dirty with batter and chocolate, put back in continue baking further 10-20 minutes. If turn dark too fast cover with foil of cookie pan. You can add chocolate chips directly in by gently pressing into the batter if you don’t want to melt chocolate like I did. You can add sour cream about 180 g instead of thickened cream. This help cake to be moist.
The next day
Make caramel sauce
Combine all ingredients in a pot and stir over medium heat until boiling. Simmer for 3 minutes or until combined and glossy. Remove from hob to cool, when it had cool completely, transfer to a clean sterile bottle with tight lid and put in fridge. Mine caramel sauce were made in December and today, I use about 3 Tbs of it. Use a clean dry spoon to take some out and put back in fridge for other use.
Assemble the glasses, cut the cake into bite size to fit in at the bottom and drizzle about 1-2 Tbs plum liqueur. Spoon 3 Tbs yoghurt over the cake and followed by some berries on top. Then more cake in bite size, drizzle 1-2 liqueur followed by 3 Tbs caramel sauce. Next some more berries: you can lightly smash them if you like. Mine were a bit mushy already. Lastly add one white heart shape chocolate on top. Serve immediately with dessert wine or coffee or tea. Enjoy!!!!
My chocolate beetroot cake with white heart shapes strawberries chocolate and icing link if you want to try: https://helenscchin.com/2022/02/15/chocolate-beetroot-cake-with-white-heart-shapes-strawberries-chocolate-and-icing/
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