Preparation
Finely grate the raw beetroots. Melt the butter. Melt and cool the plain chocolate. Separate the medium eggs.
Method
- 1 Heat the oven to 190°C/170°C fan/gas 5.
- 2 Using your hands, squeeze any excess moisture out of the beetroot and set aside (you may want to wear rubber gloves, to avoid staining your hands).
- 3 Sift the flour into a bowl and stir in the sugar.
- 4 Mix in the cardamom, butter, beetroot, chocolate and egg yolk.
- 5 In a clean bowl, whisk the 2 egg whites until stiff.
- 6 Fold a quarter into the chocolate mixture to lighten it, then gently fold in the rest.
- 7 Divide the mixture among a 12-hole non-stick madeleine tin and gently level the tops.
- 8 Bake for 10-12 minutes, until risen and springy to the touch.
- 9 Remove from the tin and cool on a wire rack.
- 10 Dust with icing sugar and cocoa powder, to serve.
3 Reviews
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Charlotte
If you like chocolate these are the ones for you I love them and my family love them to cook them a find out if you do
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Sue
Lovely light and tasty, ideal for just that little something with a cuppa. I also added more cardamom, and my Madeleine tins were minis so reduced the cooking time
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Jan
Love cardamom and love beetroot (chocolate less so), so had to make these! Added seeds of 3 cardamom pods to be on safe side, but would use less chocolate next time. Everyone liked them and they are kind of healthy. Great with a coffee.
- Average per serving
- Calories 144.0kCal
- Fat7.3g
- Saturated4.5g
- Salt0.17g
- Carbohydrates18.7
- Sugar12.2g
- Protein2.0g
- Fibre1.9g