甜菜巧克力蛋糕 Beetroot Chocolate Fudge Cake

Beetroot，甜菜，還記得第一次聽到這名字，好像是在三毛的不知道哪本書裡，也或許不在她的任何一本書裡頭，說不一定是在娃娃看天下的序裡面。甜菜啊甜菜，彷彿童話故事裡的神仙果般，多麼神祕，多麼嚮往。

不過到了這兒，甜菜反倒被我忽略了，畢竟台灣沒有，對於沒吃過的東西總是不知道該如何下手。有點膽量的人會去嘗試一下，而通常在超級市場買到的甜菜，是已經被煮過，剝了皮，用醋醃過的了，Pickled Beetroot，也不錯吃，酸酸甜甜的，農夫午餐加上一大塊手剝粗麵包，一些香噴噴的醃肉，吃的手指頭被甜菜的汁染的紅艷艷的，也是別有一番風味。

但是鮮少人嘗試著生吃，煮熟了吃，加在蛋糕裡吃，作成冰淇淋吃。我之前也是不知道的，一直到卡若琳和亞倫塞給我一塊甜菜巧克力蛋糕，我才驚覺到我錯失了什麼。底下食譜不用奶油，很少麵粉，所以每一份據說加了糖霜只有 305 大卡，比起其他巧克力蛋糕，這個食譜比較少油了點，可是美味不減。

Beetroot Chocolate Fudge Cake 甜菜巧克力蛋糕

食譜出處：Cook Yourself Thin

1. 250g Dark chocolate 可可濃度不要低於 60%

2. 3 Eggs

3. 250g Light Muscovado Sugar 黑/黃砂糖？！

4. 1 tsp Vanilla Extract

5. 2 tbsp Maple Syrup 楓糖漿

6. 2 tbsp Clear Honey

7. 40g Self-raining Flour and 40g Plain Flour

8. 1/4 tsp Bicarbonate of Soda

9. 1/4 tsp Salt

10. 25g Cocoa Powder

11. 50g Ground Almonds

12. 250g Raw Beetroot, peeled and finely grated

13. 100ml Strong Black Coffee

14. 30ml Sunflower Oil

步驟：

1. Preheat the oven 160C, fan oven 140C, and grease the cake tin

2. Melt the chocolate over a pan of simmering water

3. In a large mixing bowl, add 2-6, beat it with a electric whisk until pale and fluffy.

4. Gently fold in 7 - 11 until fully incorporated.

5. Using some kitchen paper, dab the grated beetroot thoroughly to remove some of the excess moisture. Fold in beetroot, chocolate, 13 and 14, mix well.

6. Bake it for 1.5 hours. after this time, cover the cake with foil and bake for another 30 min, or till cooked.

如果用已經煮熟的甜菜來烤的話只需要40-50分鐘喔～～

If using cooked beetroot the baking time can be reduced to 40-50 min (instead of 1.5hours+30min).

13 June 2009 Update: 恰唯試了一個簡易版本，少糖快速阿大家也試試看！

1. "200g" Dark chocolate 可可濃度不要低於 60%
2. 3 Eggs
3. "150g" Light Muscovado Sugar
4. 1 tsp Vanilla Extract
5. 40g Self-raining Flour and 40g Plain Flour
6. 1/4 tsp Bicarbonate of Soda
7. 1/4 tsp Salt
8. 250g "Cooked" Beetroot, Peeled and Finely Grated
9. 100ml Strong Black Coffee
10. 30ml Sunflower Oil

Bake in fan oven at 180C for 50 min!!!!!!!