Go Faster Food Recipe
Red Velvet Gooey Chocolate Beetroot Fondants
Different colour foods contain different nutrients. This is why it’s a good idea to eat foods of a variety of colours to ensure we provide our bodies with all the nutrients we require to stay fit and healthy. The purple in beetroot contains unique phytonutrients, which can help protect against heart disease, strokes, cancer and Alzheimer’s, so adding a little raw beetroot into this pudding makes an otherwise deliciously wicked dessert into something rather more wholesome. These red velvet chocolate beetroot fondants are perfect for a special dessert after your long Sunday run to replenish glycogen levels, replace lost vitamins and minerals and help muscle recovery.
- Energy (kcal) 351
- Carbohydrate 33g (sugars 26g)
- Protein 6.5g
- Fat 22g (saturates 13g)
- 100g dark chocolate (70% cocoa solids at least), broken roughly into chunks
- 100g unsalted butter, plus a little extra for greasing the tins
- 100g caster sugar
- 4 large eggs
- ½ tsp vanilla extract
- 60g fresh raw beetroot, peeled and very finely grated
- 40g plain flour (Italian 00 flour if possible)
- 6 x 150ml aluminium muffin tins
- Preheat the oven to 200°C. Prepare the muffin tins: brush them with a little melted butter and then sprinkle a pinch of flour into each tin, tapping and tipping them so that the flour sticks to the butter around the sides. This makes the fondants easier to turn out once cooked.
- Melt the chocolate and butter in a heatproof bowl placed over a saucepan of lightly simmering water, making sure that the bowl doesn’t touch the water. Remove the bowl from the saucepan and stir to combine until beautifully smooth and glossy.
- Take a large mixing bowl and beat the sugar, eggs and vanilla extract with an electric whisk until combined, then stir in the melted chocolate mixture and beat briefly.
- Gently fold in the flour and the grated beetroot with a metal spoon.
- Pour the mixture into the tins and place them on a baking tray. You can keep these covered with clingfilm in the fridge until you are ready to use them.
- Bake for 10-12 minutes. They should be crispy on the outside, but when you cut into them, a delicious deep red velvet chocolatey goo should seep out. Watch you don’t overcook them or the goo turns into cake! Serve with a dollop of cream or creme fraiche.