*This post was written in cooperation with Chocolate Manufactory Rausch. Even though we were paid for this article, we give our own opinion uninfluenced. We had full rein over text and content of this article. Thanks for the chocolatey cooperation!
A few weeks ago, we were invited to a chocolate workshop by the Chocolate Manufactory Rausch*, a since 1918 existing family business. We could not only learn everything about cacao, try all different kinds of it and make pralines ourselves, we also saw cacao fruits. The kernels inside are surrounded by sweet pulp and have nothing to do with what we know as chocolate yet. For that, the kernels have to be fermented and roasted. However, you can suck the white pulp, the taste reminds you of litchis, from the kernels and spit them out. They should not be eaten raw. Well, Yannic are the first one though, when he tried to suck away the pulp. If our life was a scene from "Charlie and the chocolate factory", cacao would have poured out of his ears or he would have become a chocolate man. The next try was better and we took one cacao bean home. We planted it and now, a small cacao plant is growing on our heating in our living room, which we nourish and cherish every day and which reminds us of our exciting chocolate evening.
What really thrilled us was the manufactory’s philosophy. Rausch works with cacao farmers and partners from Direct Trade Plantations on a personal and close basis, from the bloom on the tree to the processed chocolate. Due to this close cooperation and the absence of intermediaries, they can guarantee prices which are well above the global price level, and also best quality.
Since we think their chocolate is really delicious, we developed a recipe including the 70% Arriba-Nacional Premium Chocolate*. This strong dark chocolate has a flowery, off-dry note which works perfectly with beetroot. Beetroot and chocolate is almost a standard combination. Maybe you noticed with our beetroot ice cream. For our new recipe, we wanted to test how much chocolate fits into one cake. The outcome is a small chocolate bomb, which can be a decadent finish to a Christmas menu. After all, you can party hard at the end of the year, can’t you?
Preheat the oven to 180°C (upper/lower heat). Grease a small baking pan (18cm in diameter). Mix spelt flour, raw cane sugar, cacao and baking powder. Froth up the eggs with salt. Grind the beetroot, melt the chocolate above a waterbath. Mix beetroot, chocolate, and rape seed oil, incorporate the flour, and finally fold in the egg mass. Pour the dough into the pan and bake the cake for 45 minutes. Afterwards, let it cool down completely.
For the ganache, melt the chocolate above a waterbath. Add maple syrup, coconut oil and almond milk to the molten chocolate and stir until you have an even and shiny mass. Evenly spread the ganache on the cake. The day before, we already dried beetroot slices in our dehydrator and ground it until we had a powder. Together with chopped chocolate we sprinkled it over the cake for decoration.