Lightly butter a 20cm cake pan and line the base with a round of baking parchment. Heat the oven to 350 F/180C. |直径20cmのケーキの型の底面にベーキングシートを貼ります。オーブンは180℃に予熱。
Cook the beets, whole and unpeeled, in boiling unsalted water. Depending on their size, they will be tender within 30 to 40 minutes. Young ones may take slightly less. Drain them, let them cool under running water, then peel them, slice off their stem and root, and process in a blender or food processor until a coarse purée. |ビートを綺麗に洗い、皮付き(葉付き)で30~40分水煮をします。竹串で中まですっと通れば出来上がりです。塩水に浸し、皮をむきフードプロセッサーでピュレ状にします。その時、葉の部分もブレンドしてしまいます。
Melt the chocolate, broken into small pieces, in a small bowl set over a pot of simmering water. Don’t stir. |チョコレートは湯煎で溶かします。攪拌しないように気をつけましょう。チョコレートが溶けたら、熱いエスプレッソを注ぎ、キューブ状に切ったバターをチョコレートの中に沈め溶かします。
When the chocolate looks almost melted, pour the hot espresso over it and stir once. Cut the butter into small pieces -- the smaller the better -- and add to the melted chocolate. Push the butter down under the surface of the chocolate with a spoon and leave to soften. |
Sift together the flour, baking powder and cocoa. Separate the eggs, putting the whites in a large mixing bowl. Stir the yolks together. |小麦粉、ベーキングパウダー、ココアを一緒にふるいにかけます。卵は卵黄と卵白にわけておきます。大きめのミキシングボウルに卵白を入れ、しっかりと泡立ててメレンゲ状にしたら冷蔵庫で保管しておきます。
Now, working quickly but gently, remove the bowl of chocolate from the heat and stir until the butter has melted into the chocolate. Let sit for a few minutes, then stir in the egg yolks. Do this quickly, mixing firmly and evenly so the eggs blend into the mixture. Fold in the beets. Whisk the egg whites until stiff, then fold in the sugar. Firmly but gently, fold the beaten egg whites and sugar into the chocolate mixture. A large metal spoon is what you want here; work in a deep, figure-eight movement but take care not to over-mix. Lastly, fold in the flour and cocoa.
|Order : Chocolate + butter , egg yolks , beets , whisked egg whites , sugar , flour/cocoa
Transfer quickly to the prepared cake pan and put in the oven, decreasing the heat immediately to 325 degrees F. Bake for 40 minutes. The rim of the cake will feel spongy, the inner part should still wobble a little when gently shaken. Test with a cake tester or toothpick too -- if it is still gooey in the center, continue baking just until moist crumbs cling to the tester. |180℃のオーブンで約40分~60分、私はやや低温の160~170℃で様子を見ながら焼きました。竹串を入れて中が焼けているかどうか確認し、ケーキクーラーの上でしっかり冷ました後に型から取り出します。
Set the cake aside to cool (it will sink a tad in the center), loosening it around the edges with a thin icing spatula after half an hour or so. It is not a good idea to remove the cake from its pan until it is completely cold. Serve in thick slices. |焼成後はふっくらとしたケーキに出来上り、生クリームやアイスクリームをそえて食べても美味しいとおもいます。冷蔵保管もできます。冷蔵庫の保管すると密集したチョコレートガトーに変身します。ビーツの御陰で普通のガトーショコラに比べると甘さも軽減されていてもたれないベジケーキです。
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