Chocolate cakes are always a temptation hard to resist; they're dense, dark, and a treat on a plate. Paired with red fruits, the intense flavor of the cocoa is softened by the fruit's acidity, and the chocolate cake leaves a smoother taste on the palate.
Even the chocolate cake of Vivi Bistrot Bakery It is seductive and irresistible, but it also has a secret: in our chocolate cake we do not use any products derived from animals. No butter, no milk, no eggs, in other words, it's a vegan cake. This doesn't mean we've sacrificed taste; on the contrary, Vivi Bistrot Bakery's vegan chocolate cake has all the characteristics that an excellent chocolate cake should have: it's dense and dark, and its fresh raspberry chocolate ganache, softens the intense taste of chocolate with the aftertaste of red fruits.
You can come to us at Villa Pamphili, Piazza Navona or on New Year's Eve to taste our vegan chocolate cake, you can order it online a day in advance and pick it up at your favorite Vivi Bistrot, and if you like, you can even try making it at home. Here with you, we share our secret recipe.
Vegan chocolate cake with beetroot and chocolate sauce and raspberry coulis
300 g pre-cooked beetroot
240 ml seed oil
300 g brown sugar
150 + 30 g bitter cocoa
180g + 300g for the dark chocolate sauce
350 g 00 flour
2 teaspoons of coffee powder
1 sachet of yeast
water to taste
150 g raspberries
50g + 30g granulated sugar
procedure for the sauce;
In a small saucepan, combine 300g of crumbled dark chocolate and 50g of granulated sugar. Add boiling water until the chocolate is just below the level of the chocolate. Melt over low heat. Once completely melted, add 30g of unsweetened cocoa powder and let everything dissolve until you obtain a smooth, even cream. In another small saucepan, make the raspberry coulis: combine the raspberries with 30g of sugar and cook until the raspberries have created a sort of jam, which you should then pass through a sieve to remove the seeds. Let the two sauces cool.
cake procedure;
In a small saucepan, place the 180g of chocolate and enough water to perfectly cover the chocolate and let it melt and let it cool.
Let's start by blending the 300g of beetroot with the oil using a mini blender until we obtain a very smooth and uniform cream.
add the brown sugar and the teaspoons of coffee to the beetroot mixture and mix with an electric whisk;
Add the melted chocolate with the whisk still running and the bitter cocoa. As soon as the mixture becomes smooth, begin adding the flour little by little and finally the sifted yeast.
Pour the mixture into a 26 cm diameter cake tin previously lined with baking paper.
Bake at 180° for 40 minutes, check the cooking with a toothpick
Once the cake has cooled, you can decorate it by mixing the two previously prepared sauces or spread the chocolate cream and pour the raspberry coulis on top, creating designs as desired with a toothpick on the chocolate cream, creating grooves.