Archiv für den Monat: September 2007

Schokokuchen mit Roter Bete

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Schokokuchen mit Roter Bete

Schokokuchen mit Roter Bete

Kaum zu glauben, aber die Kombination von Roter Bete und Kakao schmeckt überraschend gut: Nicht zu süß und sehr leicht. Und selbst wer keine Rote Bete mag, kann ruhig zulangen. Sie ist nicht zu schmecken!

========== REZKONV-Rezept – RezkonvSuite v1.4 Button English
Titel: Schokokuchen mit Roter Bete
Kategorien: Backen, Kuchen
Menge: 20 Stücke, 1 Napfkuchenform 2,5 l Inhalt

Zutaten

      Fett und Mehl für die Form
375 Gramm   Rote Bete, gekocht, Frischepack
300 ml   Sonnenblumenöl
5     Eier, Gr. M
275 Gramm   Mehl Type 405
3 Teel.   Backpulver, gestrichen
100 Gramm   Kakaopulver
375 Gramm   Zucker
1 Pack.   Vanillin-Zucker
H ZUM BESTÄUBEN
      Puderzucker und Kakao

Quelle

  LECKER, Kochen & Genießen, Oktober 2007, p.114
  Erfasst *RK* 21.09.2007 von
  Ulrike Westphal

Zubereitung

1. zum Bestäuben Eine Napfkuchenform (ca. 2,51 Inhalt; ca. 25 cm Ø) fetten und mit Mehl ausstäuben. Von der Roten Bete evtl. die holzigen Enden abschneiden. Knollen in Stücke schneiden. Kote Bete und Öl mit dem Stabmixer fein pürieren. Eier einzeln unterrühren.

2. Mehl, Backpulver, Kakao, Zucker und Vanillin-Zucker mischen. Püree zugeben und zum glatten Teig verrühren.

3. Teig in die Form füllen. Im vorgeheizten Ofen (E-Herd: 175 °C/ Umluft: 150 °C/Gas: Stufe 2) ca. 45-50 Minuten backen.

4. Kuchen ca. 10 Minuten in der Form ruhen lassen. Dann auf ein Kuchengitter stürzen und auskühlen lassen. Mit Puderzucker und Kakao bestäuben.

:Zubereitungszeit: ca. 1 1/4 Stunden + Wartezeit
:Schwierigkeitsgrad: ganz einfach :Stück ca. 20 ct :Nährwert: Stück ca. 320 kcal · E 5 g . F 18 g . KH 32 g

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Stop The Traffik Chocolate: Beetroot and chocolate cake

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cocoa brand-gepaRachel over at Rkhooks invited me to participate the Stop The Traffik Chocolate 26.09.2023 **, an incentive to stop the use of child labour in chocolate production. So I tried the combination of beetroot and Fair Trade Cocoa. For this cake I used for the same Fair Trade Cocoa as for the Rich Chocolate Cake

The combination of cocoa and beetroot sounds strange, but the mixture of beetroot and chocolate gives a wonderfully “earthy” flavour, not to sweet and for those who don’t like beetroot you really cannot taste the beetroot taste.

Beetroot and chocolate cake

Beetroot and chocolate cake 002

This easy cake is rich, chocolate decadence at its finest. It is surprisingly light and not overly sweet. You must try it to believe it.

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: Beetroot and chocolate cake
Categories: Baking
Yield: 20 Servings, 1 2,5-l-bundt pan

Ingredients

375 grams   Beetroot, cooked
300 ml   Sun flower oil
5     Eggs, size M
275 grams   Flour
3 teasp.   Baking powder, leveled
100 grams   Cocoa
375 grams   Sugar
1 pack   Vanilla sugar
H DUSTING
      Powdered sugar und cocoa

Source

  LECKER, Kochen & Genießen, Oktober 2007, p.114
  Edited *RK* 09/21/2007 by
  Ulrike Westphal

Directions

1. Grease and flour the bundt tin. Cube the beetroot and puree the beetroot with the sun flower oil. Add the eggs one by one.

2. In a bowl mix together flower, baking powder, cocoa, sugar and vanilla sugar. Add the beetroot mixture and stir until smooth.

3. Pour the batter into prepared tin and bake for around 45 to 50 minutes in the preheated oven 175 °C/fan: 150 °C/gas: Mark 2). Test with a toothpick for doneness.

4. Remove from pan after about 10 minutes and allow to cool on a wire rack. Dust with powdered sugar and cocoa.

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* http://rkhooks.net/2007/09/03/stop-the-traffik-chocolate-event/ now defunct
** 26.09.2023 https://www.rachelkhoo.com/recipe/calling-all-chocoholics no longer available

Whole Spelt Loaf – Pain à l’épeautre

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-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Whole Spelt Loaf – Pain à l’épeautre
Categories: Baking, Sourdough
Yield: 1 Loaf

Whole Spelt Loaf - Pain à l'épeautre

Ingredients

50 grams   German rye sourdough, 133 % hydration
275 grams   Water, tepid
50 grams   Honey
500 grams   Whole spelt flour
10 grams   Sea salt

Source

978-0393050554 * modified version of Daniel Leader,
Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers *
ISBN 978-0393050554

  Edited *RK* 09/21/2007 by
  Ulrike Westphal

Directions

PREPARE THE SOURDOUGH. 12 to 24 hours before you plan to bake, refresh your spelt sourdough. I mixed together 10 g rye sourdough 100 % Hydration, 17 g whole spelt flour and 23 grams water in the bowl of the stand mixer.

MIX THE DOUGH. Stir down the spelt sourdough, which will have risen during fermentation, pour the water and honey and stir to dissolve the honey and sourdough. Stir in the spelt flour and salt with a rubber spatula.

KNEAD THE DOUGH. Use the dough hook and mix the dough on medium-low speed (3 on a KitchenAid mixer) for 7 minutes. Increase the speed to medium (5 on a KitchenAid mixer) and continue to knead until k the dough gathers into a firm, smooth, somewhat elastic ball, another 6 to 7 minutes. Turn off the machine and scrape the hook and the sides of the bowl.

FERMENT THE DOUGH. Transfer the dough to a lightly oiled, clear, straight-sided 2-quart container with a lid. With masking tape, mark the spot on the container where the dough will be when it has doubled in volume. Cover and leave it to rise at room temperature until it doubles, reaching the masking tape mark, 2 to 2 1/2 hours.

SHAPE THE LOAF. Lightly dust the counter with whole spelt flour. Uncover the dough and turn it out onto the counter. Form the dough into a pan loaf. Nestle the loaf into the pan, seam side down, pressing it gently to fit. Lightly dust the top of the loaf with whole spelt flour and cover with plastic wrap.

PROOF THE LOAF. Let the loaf rise at room temperature until they have expanded to 1 1/2 times its original size, coming to the top of the pan, 1 to 1 1/2 hours.

PREPARE THE OVEN. About 15 minutes before baking, place the oven rack in the middle position. Preheat the oven to 200 °C.

SCORE AND BAKE THE LOAF. Use a serrated knife to score the loaf diagonally four times. Bake until it has mushroomed a little on top and is a rich brown color, 30 to 35 minutes.

COOL AND STORE THE LOAF. Pull the loaf from the oven. Bang the edge of the pan on the counter to release the bread. Invert it onto a wire rack and then flip it right side up. Cool the bread completely before slicing, about 1 hour. Store the cut loaf in a resealable plastic bag at room temperature. It will stay fresh for about 3 days. For longer storage, freeze in a resealable plastic bag for up to 1 month.

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more recipes from Daniel Leader at Küchenlatein (click)