Gluten Free Chocolate Beetroot Amaranth Cake | How to make Gluten Free Chocolate Beetroot Amaranth Cake

By Himanshu Taneja  |  4th Aug 2015  |  
4.8 from 4 reviews Rate It!
  • Gluten Free Chocolate Beetroot Amaranth Cake, How to make Gluten Free Chocolate Beetroot Amaranth Cake
Gluten Free Chocolate Beetroot Amaranth Cakeby Himanshu Taneja
  • Prep Time

    0

    mins
  • Cook Time

    90

    mins
  • Serves

    10

    People

379

4





Video for key ingredients

  • Homemade Ganache

About Gluten Free Chocolate Beetroot Amaranth Cake Recipe

Gluten Free Chocolate Beetroot Amaranth Cake

Gluten Free Chocolate Beetroot Amaranth Cake

Ingredients to make Gluten Free Chocolate Beetroot Amaranth Cake

  • 300 gm Beetroot peeled cut in 3 cm pieces
  • 350 gm dark Chocolate (70 % cocoa) chopped
  • 150 gm butter chopped
  • 6 eggs
  • 1 tsp Vanilla extract
  • 200 gm firmly packed brown sugar
  • 100 gm amaranth flour
  • 1 tsp Cocoa powder
  • 100 gm dark Chocolate (70% cocoa) chopped
  • 100 ml low fat cream

How to make Gluten Free Chocolate Beetroot Amaranth Cake

  1. Take water in a small sauce pan and cook beetroot in boiling water for 30 minutes or until tender.
  2. Reserve 2 tbsp. of cooking liquid and drain rest. Pulse beetroot along with cooking liquid until smooth. Now you will get 1 cup of beetroot puree.
  3. Preheat your oven at 160C. Take a 6 inch spring form cake pan, grease and line the bottom and sides with parchment paper.
  4. Using double boiler method melt chocolate and butter until smooth. In a bowl whisk egg, vanilla, sugar and amaranth flour until well combined.
  5. Fold in chocolate mixture and beetroot puree. Pour this into pre-arranged baking pan and cover with a foil.
  6. Bake it for 90 minutes or until edges are cooked and centre is slightly wobble. Remove the foil to release steam. Leave this cake in fridge for 3 hours or overnight.
  7. To make chocolate ganache, take a saucepan and heat cream for a couple of minutes, preventing it from boiling. Add in chopped chocolate into the heated cream and leave it to rest for 10 minutes.
  8. Thoroughly using a spoon mix the cream and melted chocolate. Spread this chocolate ganache over cooled cake and dust with flour.

Reviews for Gluten Free Chocolate Beetroot Amaranth Cake (4)

Ishta Guptaa year ago

Pls tell the substitute for eggs. Can we use flak seeds in place of eggs
Reply

Neelu S2 years ago

is the ganache made ok amul cream n morde dark gluten free?
Reply

Namita Tiwari3 years ago

Hello Himanshu, your recipes are lovely and your pictures are lovelier! I always admire your shots- so perfect and appealing.
Reply

Ritu Sharma3 years ago

The chocolate ganache looks beautiful! How could you ensure that perfect consistency
Reply

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