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Recipe: Bonne Maman Valentine’s Chocolate Cake

Ingredients
  

  • 100 g 3 ½ oz cooked beetroot, roughly chopped
  • 5 tablespoon Bonne Maman Raspberry Conserve
  • 125 g 4 ½ oz milk chocolate, chopped
  • 125 g 4 ½ oz unsalted butter, diced
  • 125 g 4 ½ oz plain flour
  • 1 teaspoon baking powder
  • 6 teaspoon cocoa powder
  • 3 medium eggs separated
  • 110 g 4oz golden caster sugar
  • 15 g ½ oz finely chopped hazelnuts
  • Fresh raspberries and icing sugar to decorate

Instructions
 

  • Heat the oven to 180C, fan oven 160C, gas mark 4.
  • Grease and line a 15cm wide, 8cm deep heart-shaped tin with baking parchment.
  • Put the beetroot and 2 tablespoon of the conserve in a blender and blitz for a few seconds to puree.
  • Put 100g of the chocolate and 100g of the butter into a large heatproof bowl and set over a saucepan of gently simmering water for 10 minutes to melt.
  • Meanwhile, sift together 70g of the flour, the baking powder and 5 teaspoon of the cocoa.
  • Stir the melted chocolate and butter together until smooth.
  • Now beat in the egg yolks until smooth.
  • Fold in the beetroot puree.
  • Whisk the egg whites until stiff then gradually whisk in 85g of the sugar until the egg whites are stiff and shiny.
  • Fold into the beetroot mixture.
  • Now sift the dry ingredients again into the bowl and fold in quickly using a large metal spoon.
  • Spoon the mixture into the prepared tin, turn the oven down to 160C, fan oven 140C, gas mark 3. and put in the oven for 45mins to 1hr.
  • A skewer pushed into the centre should come out clean.
  • Leave to cool in the tin before turning out.
  • Meanwhile, make the chocolate crumbs.
  • Put the remaining 55g of plain flour, 1 teaspoon cocoa, 25g caster sugar and 25g of butter into a small bowl and rub together until crumbly.
  • Spread on a foil-lined baking sheet and put into the oven for 15-20 minutes until lightly baked. Cool.
  • Finely grate the remaining 25g chocolate into the cold crumbs and add the hazelnuts.
  • Turn the cake bottom up and spread with the remaining conserve.
  • Spoon over the chocolate crumbs and pat down well into the conserve.
  • Put a heart of fresh raspberries on top and dust with icing sugar before serving.