I had a lot of fun with the Daring Bakers’ challenge this month! We were instructed to bake a sweet treat with veggies hidden in it! I had never made anything like this before that I could recall, so I took a look around the interwebs for inspiration. I ended up making 2 secretly healthy treats… I had plans for a third but got sidetracked… I’ll get back to it soon, hopefully!
I give you, first up…
Beetroot chocolate mini fudge cakes with chocolate honey glaze
Makes 12 mini cakes
250g beetroot, boiled and puréed then weighed
200g dark chocolate, finely chopped
100g unsalted butter
1 tsp vanilla essence
3 large eggs
200g white sugar
150g all-purpose (plain) flour
2 tbsp cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 180°C. Put 12 mini cake pans on a baking sheet and set aside.
To prepare the beetroot, wash it and remove any leaves but leave the stalk intact and the skin on, boil until tender (about 30 minutes), cut off the stem and tip and rub the skin off or scrape it off with a knife.
Purée beetroot in a blender or food processor until smooth.
Put about 2cm of water in a saucepan and bring to a boil. Meanwhile, put the chocolate and butter in a shallow metal boil. When the water comes to a boil, sit the bowl on the top of the saucepan (the bowl should not touch the water) and stir until both the chocolate and butter have melted completely and the mixture is smooth. Remove from heat and allow to cool slightly.
Add the puréed beetroot and the vanilla to the chocolate mixture and stir until well combined and smooth.
In a separate bowl, beat the eggs and sugar together until pale and fluffy. Add the chocolate mixture to the egg mixture and gently fold together with a spatula.
In another bowl, whisk the dry ingredients together, sprinkle the mixture over the wet ingredients and gently fold together with a spatula, just until there are no traces of flour left. Be careful not to overmix.
Spoon the mixture into the mini cake pans (about 3 heaped tablespoons per pan) and bake for about 30 minutes, until a toothpick inserted into the centre comes out clean.
Cool completely on a wire rack before glazing.
Chocolate honey glaze
1/4 cup honey
2 tablespoons water
100g dark chocolate, finely chopped
1/2 cup confectioner’s sugar
Bring the honey and water to a gentle boil in a small saucepan, or heat in a bowl in the microwave for 2 minutes on medium-high, stirring halfway.
Remove from heat, add chocolate and let it sit until melted.
Stir the mixture until combined. Add the sugar and stir until thoroughly combined and smooth.
Once the cakes have fully cooled, spoon the glaze over them.
Let the cakes stand for at least 20 minutes before serving.
And next up, I present to you…
Sweet potato butterscotch blondies
250g sweet potato, peeled weight
200g all-purpose (plain) flour
200g dark brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
100g toffee chips
3 eggs, lightly beaten
Preheat oven to 175°C. Lightly grease a 22 x 28cm baking dish.
Peel and dice the sweet potato, then steam or microwave until soft. Purée and set aside to cool.
Whisk together the dry ingredients in a medium bowl, add the toffee chips and set aside.
Cut butter into small pieces and heat in small saucepan over medium heat until melted. Whisk continuously until it becomes golden brown and tiny brown flecks appear in the butter. Remove from heat, whisk for another 30 seconds and strain through a fine sieve into a large bowl. Let cool for several minutes.
Add the eggs, milk and sweet potato to the butter and mix until smooth and combined.
Add the dry ingredients to the wet ingredients and gently fold together with a spatula, just until there are no traces of flour left. Be careful not to overmix.
Pour the batter into the baking dish and spread to the edges. Bake for 30 minutes.
Cut in the pan then let cool before serving.
Daring Bakers’ blog checking lines: Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!
Download the printable .pdf file here.