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Essential Unsalted Butter250g
250gItem price
£1.75Price per unit
£7/kgA twist on the classic American cake recipe, this combines all the goodness of a Red Velvet cake in brownie form. They're soft, gooey in the middle and delightfully rich and indulgent.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 190°C, gas mark 5, and grease and line the base and sides of a 20cm square tin. Steam the beetroot over a pan of boiling water for 30-40 minutes, until tender, then purée in a small food processor until smooth. Set aside.
Meanwhile, melt the Cacao Melts and butter in a bowl set over a pan of water (or melt gently in a bowl in the microwave). Add the vanilla extract then set aside to cool slightly (you might need to add a little of this to the beetroot to help it become smooth).
Whisk the muscovado sugar and eggs together in a medium bowl, using electric beaters or in the bowl of a freestanding mixer, for 3-5 minutes, until light and frothy. Add in the cacao mixture and beetroot, and continue to whisk until combined. Sift in the cocoa powder, self-raising flour and salt, and fold through.
Prepare the soft cheese swirl by beating the soft cheese, caster sugar, egg and flour in a bowl. Pour the chocolate batter into the prepared tin, then drizzle over the cream cheese mixture and drag a cutlery knife through it to create a marbled effect. Bake for 35-40 minutes, or until a crust has formed. Remove from the oven and set aside to cool completely before slicing into 16 squares.
Typical values per item when made using specific products in recipe
Energy | 1,345kJ/ 323kcals |
---|---|
Fat | 20g |
Saturated Fat | 12g |
Carbohydrates | 30g |
Sugars | 23g |
Fibre | 2.8g |
Protein | 5g |
Salt | 0.5g |
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£7/kg0 added
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£1.80Price per unit
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£3.50Price per unit
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