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Red Velvet Chocolate Cakes with Raspberry Sauce

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    Red Velvet Chocolate Cakes with Raspberry Sauce

    Forget the food colouring—beets are the better way to add blush to baked goods, as they provide natural sweetness and moisture. These chocolate cakes are made in muffin tins to expedite cooking and, well, help with portion control. Steeping the cocoa and chocolate in coffee serves to intensify the chocolate flavour.

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    2 medium-sized beets (about 1/2 lb/225 g), ends trimmed

    2/3 cup (160 mL) strongly brewed hot coffee
    1/2 cup (125 mL) unsweetened cocoa powder
    2 oz (57 g) unsweetened baking chocolate, finely chopped
    1/3 cup (80 mL) coconut oil or unsalted butter
    2 cups (500 mL) organic whole wheat pastry flour (choose spelt or kamut for a wheat-free option)
    1 tsp (5 mL) cinnamon
    1 tsp (5 mL) baking powder
    1/2 tsp (2 mL) baking soda
    1/4 tsp (1 mL) salt
    2 large free-range eggs, lightly beaten
    2/3 cup (160 mL) coconut sugar or other sugar of choice
    2 tsp (10 mL) vanilla extract 
    3 cups (750 mL) frozen raspberries
    2 Tbsp (30 mL) maple syrup or honey
    2 tsp (10 mL) cornstarch

    Steam or roast beets until very tender. Place cooked beets in food processor and purée; set aside.

    In large bowl, stir together coffee, cocoa, chocolate, and coconut oil or butter; let sit 10 minutes. Preheat oven to 350 F (180 C).

    In separate large bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. Stir eggs, sugar, vanilla extract, and beet purée into coffee mixture. Add wet ingredients to dry ingredients and stir gently until combined.

    Divide mixture among 12 standard-sized greased or paper-lined muffin cups. Bake for 18 minutes, or until a toothpick inserted into centre of a cake comes out nearly clean. Let cool several minutes before unmoulding.

    To make raspberry sauce, place frozen raspberries, maple syrup or honey, and 1/4 cup (60 mL) water in medium saucepan. Bring to a boil, reduce heat to medium-low, and simmer for 10 minutes. Dissolve cornstarch in 1 Tbsp (15 mL) water and stir into raspberry sauce. Continue to heat until thickened.

    Serve cakes topped with raspberry sauce.

    Serves 12.

    Each serving contains: 241 calories; 6 g protein; 10 g total fat (7 g sat. fat, 0 g trans fat); 37 g total carbohydrates (16 g sugars, 6 g fibre); 127 mg sodium

    source: "The Beet Goes On", alive #375, January 2014

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    Red Velvet Chocolate Cakes with Raspberry Sauce

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