Calling All Chocoholics: Ruby Chocolate Now Exists!
Introducing the all-natural, pink-colored chocolate that's taking the world by storm.
© Barry Callebaut
A FOURTH CHOCOLATE?
Milk, white, and dark. For the last several decades, those were our only choices when it came to naturally-colored sweets — until now. The Swiss chocolatiers at Barry Callebaut have just invented the ruby chocolate. Around the world, everyone is going gaga for its fruity flavor and rosy hue.
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Chocolate Beetroot Cake
Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot.
INGREDIENTS
- 1.3 cups beetroot
- 2 eggs
- 2 tablespoons oil
- Juice of 1/2 lemon
- 4/5 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- Melted dark chocolate
METHOD
- Preheat the oven to 350° F.
- Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
- In a bowl, whisk together the flour and sugar.
- Add the blended beetroot mixture, and mix until smooth.
- Add the baking powder and mix until fully incorporated.
- Pour the batter into silicone cake moulds.
- Bake for 30 minutes, or until you a pick comes out clean.
- Top with melted dark chocolate, and enjoy!
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