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River Cottage Everyday

Chocolate and Beetroot Brownies

Page 397

(1 review)

Tags: chocolate beetroot brownie vegetables in cake

Recipe Reviews

20th March 2011

friederike from Berlin,

Hmm. Difficult to make it out. There was definitely too much beetroot, but I must also admit that I inadvertedly added too much - 300g instead of 250g. The cake was far too moist, even though I doubled the baking time from 20-25 minutes to 50min. I noticed that the grated beetroot came with a lot of juice - perhaps I should have strained it first, but at the time I didn't really think about it. Also, the cake rose and then collapsed - and I didn't even use self-raising flour or baking powder!

I think I might give this another try next year/next beetroot season, this time probably with less beetroot than prescribed (100-200g?), no or little beetroot juice, possibly more chocolate, and likely using two baking pans to make sure the cake doesn't get higher than a brownie normally should.

You can find an online (pdf) version of the recipe here .

Edited 30th March 2011:
Sorry, had to downgrade this recipe from 3 to 1 stars. I've never had a chocolate cake that survived ten days in my fridge (without being protected by a threat of severe punishment) and yet there is still more than half of it left. And of what's gone I ate the largest part because I felt guilty for baking such a failure...

(edited 27th February 2012) (0) comment (1) useful  

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