In this stunning chocolate cake, roasted beets lend a striking ruby hue while deepening the earthy complexity of high-quality dark chocolate. A touch of fresh espresso intensifies the chocolate’s richness, adding depth and intrigue to every bite. Finished with a striking whipped mascarpone cream—light, tangy and delicately earthy—the result is a dessert that feels both bold and grounded, mirroring the balance and layered character of our 2023 Estate Cabernet Sauvignon served alongside it.
Serves 8 | Cook time: 1:30
INGREDIENTS
3 beets
200g bittersweet chocolate
¼ cup hot espresso
7 oz butter, at room temperature, cubed
135 g flour
3 tbsp cocoa powder
1 ¼ teaspoon baking powder
5 large eggs, separated at room temp
1 cup sugar
Salt
For the mascarpone
2 tbsp beet puree
2 tbsp sugar
¼ cup whipping cream
¼ cup mascarpone cream
INSTRUCTIONS
- Grease an 8-inch springform pan and line the bottom with parchment paper.
- Place the beets in a pot and cover completely with water. Season with salt and bring to a simmer. Cook until the beets are fork tender (after roughly 45 minutes)
- Peel the beets and puree them in a food processor until smooth. Measure out 1 cup. Place the 2 tbsp puree into a fine meshed sieve and press into a bowl. You can save the remaining beet pulp to add to smoothies for a nutrient-rich boost.
- Preheat the oven to 350°F.
- Make a bain-marie (a glass mixing bowl placed over a pot of barely simmering
water). Add the chocolate to the glass bowl and melt, stirring as little as possible.
Once the chocolate is almost melted, turn off the heat and pour in the hot espresso, stirring once to incorporate. Add the butter into the chocolate but do not stir. - Sift the flour, cocoa powder, and baking powder into a separate bowl.
- Remove the chocolate bowl from the heat, stir in the butter until it’s melted and
incorporated. Whisk in the egg yolks, then fold in 1 cup beet puree. - In a separate bowl, whisk the egg whites until stiff peaks form. Fold in 1 cup sugar,
then fold the egg white mixture into the beet and chocolate mixture. Next, fold in the flour mixture and pour into the prepared cake pan. - Place the pan in the oven, reduce the heat to 325°F, and bake for 40 minutes, until
the sides are set. - Allow the cake to fully cool before removing it from the pan.
- To make the whipped mascarpone, mix the 2 tbsp beet puree that was pressed
through a sieve with the zest of 1 mandarin orange. Add all the remaining to a bowl
and whip until soft peaks form. - Serve over sliced cake and pour a glass of Clos du Val 2023 Estate Cabernet Sauvignon.