AUSSIE RED VELVET CAKE
INGREDIENTS (MAKES 1)
3 tbs castor sugar
1 beetroot, grated
1 cup self raising flour
chocolate coated hazelnuts
raspberries, to garnish
COFFEE MASCARPONE CREAM
1 espresso shot
1 tsp vanilla paste
1/2 tbs icing sugar
Preheat oven to 180 degrees.
Start by making your ganash. In a double boiler on a medium heat add the cream and chocolate and leave to melt.
Move onto your custard by adding the egg yolks and sugar into a mixing bowl and whisk until it is light and fluffy. Make sure you do this quickly to avoid the sugar cooking the egg yolk and ending up with a scrambling.
With your egg whites place into your mix master and while this is mixing add your castor sugar slowly and keep mixing until it is light and fluffly.
To finish the base of your mudcake pour your melted chocolate into the mixing bowl with egg yolks and add a small handfull of the grated beetroot. Stir until combined. Sift the flour in and once combined fold in your egg white mix. Pour into a cake mould or tin, sprinkle some of the chocolate coated hazelnuts and place in the oven for arounf 50minutes.
To make the mascarpone cream add mascarpone, cream, about half of the espresso shot, icing sugar and vanilla into a mixing bowl and whisk until smooth.
When plating up smear a spoonful of the coffee cream across the plate, break up some of the cake and place on top then garnish with berries.