Ingredients

50g 70% cocoa solids chocolate
150g cooked beetroot (without vinegar)
1 tsp. gluten free baking powder
25g cocoa powder
150g butter (at room temperature)
150g soft light brown sugar
1 tsp. natural extract of vanilla
3 medium sized eggs

Chantilly Cream:
300ml double cream
50g icing sugar (sieved)
1 tbsp Brandy (optional

Finishing

250g prepared fruit (raspberries, blueberries, strawberries or blackcurrants, black cherries or mandarins are all ideal)
50g dark chocolate (grated)

 

Additional Equipment

Food processor
Piping bag (optional)

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Method

1. Place chocolate into a bowl resting over a pan of simmering water and leave until just melted.

2. Whizz beet root to a smooth puree in a food processor and place the remaining ingredients in a medium sized mixing bowl. Whisk all ingredients together for a full 2 minutes until a light sponge batter is made.

3. Divide the mixture between 2 x 20cm lightly greased cake tins which are greased and have their bases lined with baking parchment.

4. Cook at 180?/160? Fan /Gas Mark 4 until the sponges have risen and are just firm to the touch, but do not open the oven door for 5 minutes before the end of cooking time or it will sink!

5. Cool for 5 minutes before turning out sponges onto a cooling tray.

6. Prepare Chantilly cream. Whip cream until it just starts to thicken. Add icing sugar and brandy (optional) and whisk until just thick. Use half as a filling topped with half the prepared fruit. Use the remaining cream for gateau top and piping if required. Decorate with remaining fruit and grated chocolate.

7. Chill until required. Eat within 4 days.


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