Chocolate Mystery Cup Cakes
Beetroot was offered to Apollo in his temple at Delphi, as it was considered to be worth its weight in silver.
Makes 24 muffin size cup cakes
- 325g (11.5 oz) beetroot puree (about 450g unprepared weight)
- 85g 3 oz semisweet chocolate
- 220ml (8 fl oz) sunflower oil
- 275g (10 oz) caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 250g (9 oz) plain flour
- 2 tsp baking soda
- 0.25 tsp salt
If you are using fresh beetroot; cook, peel and puree them.
Combine the chocolate and 55ml (2 fl oz) of the oil in a small bowl and melt on the back of the top plate or Warming Plate. Set aside and cool slightly. Sift together the flour, baking powder and salt and then set aside.
In a large bowl of an electric mixer, beat together the sugar and eggs until light and fluffy. Slowly beat in the rest of the oil, the beetroot puree, the chocolate mixture and the vanilla and then stir in the flour mixture. Pour the batter into cake cases placed in two 12 hole muffin tins. Bake one after the other.
2 Oven AGA: Bake on the grid shelf set on the floor of the Roasting Oven, with the cold plain shelf on the second set of runners down for about 20 minutes, turning the tin halfway through cooking.
3, 4 and 5 Oven AGA: Bake in the middle of the Baking Oven for about 25 minutes, turning the tin halfway through cooking.
Conventional Cooking: Cook at 180C (350F), fan oven 160C, Gas Mark 4.
Let the cakes cool in the tins for 15 minutes then place on a wire rack to cool completely.
Serve the cake dusted with icing sugar, or pipe with chocolate butter cream.
By Dawn Roads
AGA Food Editor