Sixth Street Community Center
  • Home
  • About Us
    • Mission and History
    • SSCC Team
    • Year in Review 2020-2021
    • Funders and Support
    • Jobs
  • CSA
    • Join Winter/Spring CSA 2023
    • Join Summer/Fall CSA 2023
    • CSA Newsletter / Blog
    • Wild Alaskan Fish
  • Programs & Events
    • COVID19- Emergency Food Distribution >
      • Our Volunteers
    • Free COVID19 Testing
    • Sixth Street Teen Program >
      • Teen Summer Program
      • Teen Climate Justice Program Zine // Summer 2022
      • Teen Climate Justice Blog
    • Sixth Street Youth Program >
      • Sixth Street After School
      • Summer At Sixth Street
      • SSYP ANNUAL HIGHLIGHTS
    • Volunteer Program
    • Sixth Street Synergy
    • ABC Sanctuary
    • Disaster Preparedness
    • Composting Program
    • Organic Soul Café
    • Host an Event
  • Organizing Work
    • No NBK Pipeline
    • Public Power
    • Community Land Trust - E 6th Street
    • Save East River Park!
    • Two Bridges: No Towers No Compromise
  • On the Line
  • Youth Program Blog
  • Contact Us
    • Volunteer
  • Archival
    • Past Events
    • Fundraising Letter
    • Summer-Fall CSA Sample Deliveries
    • Winter -Spring Sample Deliveries
  • Home
  • About Us
    • Mission and History
    • SSCC Team
    • Year in Review 2020-2021
    • Funders and Support
    • Jobs
  • CSA
    • Join Winter/Spring CSA 2023
    • Join Summer/Fall CSA 2023
    • CSA Newsletter / Blog
    • Wild Alaskan Fish
  • Programs & Events
    • COVID19- Emergency Food Distribution >
      • Our Volunteers
    • Free COVID19 Testing
    • Sixth Street Teen Program >
      • Teen Summer Program
      • Teen Climate Justice Program Zine // Summer 2022
      • Teen Climate Justice Blog
    • Sixth Street Youth Program >
      • Sixth Street After School
      • Summer At Sixth Street
      • SSYP ANNUAL HIGHLIGHTS
    • Volunteer Program
    • Sixth Street Synergy
    • ABC Sanctuary
    • Disaster Preparedness
    • Composting Program
    • Organic Soul Café
    • Host an Event
  • Organizing Work
    • No NBK Pipeline
    • Public Power
    • Community Land Trust - E 6th Street
    • Save East River Park!
    • Two Bridges: No Towers No Compromise
  • On the Line
  • Youth Program Blog
  • Contact Us
    • Volunteer
  • Archival
    • Past Events
    • Fundraising Letter
    • Summer-Fall CSA Sample Deliveries
    • Winter -Spring Sample Deliveries
Search by typing & pressing enter

YOUR CART

7/1/2014 0 Comments

Member Recipe: Chocolate Beet Cake

Picture
by: Cassie Sciortino

When your fridge is still fully stocked with your CSA bounty but you can’t bear to eat another salad, this is the recipe to put your summer beets to work.  Their earthy flavor pairs surprisingly well with bittersweet chocolate, and their water content lends itself to a lusciously moist crumb.  It’s red velvet’s older, more sophisticated cousin, and your new seasonal classic.  Slightly adapted from Nigel Slater’s Tender (Ten Speed Press, 2011).

Ingredients
8 ounces fresh beets
7 ounces fine dark chocolate (70% cacao)
1/4 cup hot espresso
3/4 cup + 2 tablespoons butter
1 cup + 2 tablespoons all-purpose flour
1 1/4 teaspoons baking powder
3 tablespoons good quality cocoa powder
5 eggs
Scant 1 cup superfine sugar
Confectioner’s sugar, to serve

Directions
Cook the beets, whole and unpeeled, in boiling water. Depending on their size, they will be tender within 30 to 40 minutes. Young ones may take slightly less time. 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. Lightly grease an 8-inch spring form cake pan with the two tablespoons of butter, and sprinkle evenly with flour. Heat the oven to 350F. Melt the chocolate, broken into small pieces, in a small bowl set over a pot of simmering water. Don’t stir. When the chocolate looks almost melted, pour the hot espresso over it and stir once. Cut the butter into small, evenly sized pieces and add to the melted chocolate. Leave the butter to soften. Sift together the flour, baking powder and cocoa. Separate the egg whites from the yolks, putting the whites in a large mixing bowl. Stir the yolks together. 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. 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; work in a deep, figure eight movement but take care not to over-mix. Lastly, fold in the flour and cocoa mixture. 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. If it is still gooey in the center, continue baking just until moist crumbs cling to the tester. Set the cake aside to cool (it will sink a bit in the center), loosening it around the edges after half an hour or so. Wait until the cake is fully cooled before unmolding. Serve in thick slices, dusted with confectioner’s sugar.


0 Comments



Leave a Reply.

    CSA Newsletter

    Food news, CSA news, recipes, and lots of other goodies!

    Archives

    October 2017
    September 2017
    August 2017
    July 2017
    May 2017
    January 2017
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    September 2015
    August 2015
    July 2015
    September 2014
    August 2014
    July 2014
    June 2014
    April 2014

    Categories

    All Perfect Pairing

    RSS Feed

Sixth Street Community Center
638 E 6th Street between Aves B & C  • (212)-677-1863 

© 2014 Sixth Street Community Center. All rights reserved.