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> 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<\/strong>.<\/p>\n 300 g pre-cooked beetroot procedure for the sauce;<\/strong> cake procedure;<\/strong> 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. \t<\/p>","protected":false},"excerpt":{"rendered":" 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... Read more<\/a><\/p>","protected":false},"author":2,"featured_media":1121,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"pa_store":[],"class_list":["post-1104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","beyond-forth"],"acf":[],"_links":{"self":[{"href":"https:\/\/vivi.it\/en\/wp-json\/wp\/v2\/posts\/1104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vivi.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vivi.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vivi.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/vivi.it\/en\/wp-json\/wp\/v2\/comments?post=1104"}],"version-history":[{"count":0,"href":"https:\/\/vivi.it\/en\/wp-json\/wp\/v2\/posts\/1104\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vivi.it\/en\/wp-json\/wp\/v2\/media\/1121"}],"wp:attachment":[{"href":"https:\/\/vivi.it\/en\/wp-json\/wp\/v2\/media?parent=1104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vivi.it\/en\/wp-json\/wp\/v2\/categories?post=1104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vivi.it\/en\/wp-json\/wp\/v2\/tags?post=1104"},{"taxonomy":"pa_store","embeddable":true,"href":"https:\/\/vivi.it\/en\/wp-json\/wp\/v2\/pa_store?post=1104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"torta](\"https:\/\/vivi.it\/v2\/wp-content\/uploads\/2017\/04\/Brochure-Torte-alta4.jpg\")
<\/p>\nVegan chocolate cake with beetroot and chocolate sauce and raspberry coulis<\/h3>\n
\n240 ml seed oil
\n300 g brown sugar
\n150 + 30 g bitter cocoa
\n180g + 300g for the dark chocolate sauce
\n350 g 00 flour
\n2 teaspoons of coffee powder
\n1 sachet of yeast
\nwater to taste
\n150 g raspberries
\n50g + 30g granulated sugar<\/p>\n
\nIn 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.<\/p>\n
\nIn a small saucepan, place the 180g of chocolate and enough water to perfectly cover the chocolate and let it melt and let it cool.
\nLet's start by blending the 300g of beetroot with the oil using a mini blender until we obtain a very smooth and uniform cream.
\nadd the brown sugar and the teaspoons of coffee to the beetroot mixture and mix with an electric whisk;
\nAdd 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.
\nPour the mixture into a 26 cm diameter cake tin previously lined with baking paper.
\nBake at 180\u00b0 for 40 minutes, check the cooking with a toothpick<\/p>\n