Ingredients
60g dark chocolate chopped
90g unsalted butter
1/2 cup brown dark sugar
120g eggs
2/3 cup sour cream
2/3 cup self raising flour
1 1/2 tbspn unsweetened cocoa
100g beetroot cooked, peeled and grated
Icing
1 2/3 tbspn unsweetened cocoa
14g unsalted butter room temperature
1 tbspn icing sugar
1 2/3 tbspn hot water
60g dark chocolate chopped
90g unsalted butter
1/2 cup brown dark sugar
120g eggs
2/3 cup sour cream
2/3 cup self raising flour
1 1/2 tbspn unsweetened cocoa
100g beetroot cooked, peeled and grated
Icing
1 2/3 tbspn unsweetened cocoa
14g unsalted butter room temperature
1 tbspn icing sugar
1 2/3 tbspn hot water
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Methods
1
Melt the chocolate over a bain marie or on the lowest setting of your microwave.
2
Beat the butter and sugar together with and electric mixer until well combined. Add the eggs one at a time, beating well after each addition then add the sour cream and cooled melted chocolate mixing well.
3
Fold in the flour and cocoa and then add the grated beetroot and mix well to combine.
4
Place spoonfuls of the mixture into muffin tin sized patty pans (placed in muffin tin) and bake at 180C for 15 minutes.
ICING:
5
Mix butter and cocoa together, add the icing sugar and water to combine and mix until thickened.
1
Melt the chocolate over a bain marie or on the lowest setting of your microwave.
2
Beat the butter and sugar together with and electric mixer until well combined. Add the eggs one at a time, beating well after each addition then add the sour cream and cooled melted chocolate mixing well.
3
Fold in the flour and cocoa and then add the grated beetroot and mix well to combine.
4
Place spoonfuls of the mixture into muffin tin sized patty pans (placed in muffin tin) and bake at 180C for 15 minutes.
ICING:
5
Mix butter and cocoa together, add the icing sugar and water to combine and mix until thickened.
