The dog days of summer are behind us, and warm days bring the summer's bounty into view while cool nights let us sleep comfortably. It's a great time of year to experiment with new recipes. Why not combine some of the fall harvest with our famous
artesanal chocolates.
This time of year beets are plentiful. This recipe will not only satisfy your dessert craving, but your will also have some of their vegetable portion for the day. Now, you can't beat that, can you?
CHOCOLATE BEET CAKE with CHOCOLATE MINT FROSTING
Cake Ingredients:
3 eggs
1 1/2 C white sugar
1 C oil
2 C beets, peeled and grated
1 tsp vanilla
1 3/4 C white flour
1/2 C cocoa powder
1.5 tsp baking sugar
Directions:
• In a mixing bowl, beat together the eggs and sugar
• Add oil, beets, and vanilla
• Mix dry ingredients together, then add to the wet mixture, stirring just until moist
• Pou batter into a greased 9" x 13" pan
Bake at 350 degrees for 30 - 35 minutes
Chocolate Mint Frosting (alternative: peppermint ganache - see previous recipe)
2 1/2 C confectioners sugar
1/2 C cocoa powder
6 tbsp butter, softened
1/4 C milk
1/2 tsp mint flavoring
You'll be surprised by how well the beets and chocolate go together in this cool-weather confection. Once you have your beets, stop by our chocolate and
coffee shop in downtown St Paul for your chocolate. After you've baked this treat, let us know what you think!