Chocolate Almond Molten Beet Cake - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

Such a sweet little indulgence. Molten chocolate lava cakes are a reminder of late nights with girlfriends, longing for Nicholas Sparks-inspired romances, and singing at the top of our lungs. Chocolate cake with a gooey center is a happy indulgence, providing the comfort of home and friendship with every last bite.

There's pureed beet in this cake, and I promise you it is a heavenly addition. That, and I added almond butter. Such a hit.


4 oz semisweet chocolate, chopped

1/3 c. almond butter, smooth

1 red beet, medium sized

2 eggs

1/4 c. brown sugar

2 tbsp. brown rice flour

1/4 tsp sea salt

Boil your beet for 30-40 mins, until tender and a fork can easily poke through. Cool the beet, peel and cut into chunks. Puree in a food processor until it forms a smooth puree. Set aside.

Preheat over to 425 F.

In a double boiler (or a bowl over a saucepan), melt the chocolate and almond butter together being sure to stir consistently.

In another bowl, combine eggs and brown sugar with a mixer on high until thick and pale. Blend in the almond chocolate mixture, beet puree, rice flour, and sea salt until it becomes a smooth batter. Divide into greased ramekins and cake for 8-10 minutes. The edges should be set while the center is still soft. Serve warm.

(adapted from Cannelle et Vanille)

Pin It on Pinterest

Share This