Beetroot bashers may loathe its earthy flavour, but it’s exactly this quality that makes it the perfect partner with chocolate. A proponent of this pairing is executive pastry chef Choo Eng Tat of Royal Plaza on Scotts who shares his Dark Chocolate and Beetroot Gâteau recipe. Beetroot keeps the chocolate cake moist and balances its natural earthy flavour. Throw in a handful of melon seeds, which are high in magnesium, and you get another layer of texture to each bite. While his recipe is not complicated, Choo stresses that all the ingredients need to be at room temperature so that the cake batter doesn’t split or curdle. Finally, to achieve Instagram-worthy frosting, Choo also adds a touch of glucose into the ganache mixture to prevent anticaking and to retain that…
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epicure (Digital) - 1 Issue, March 2019