REZEPT: glutenfreier Rote-Beete-Schokokuchen


Für mich ist Rote Beete fast so herbstlich wie der Kürbis. Sicherlich weil das für beide Gemüsesorten genau deren Saison ist aber irgendwie auch wegen seiner dunklen Farbe und etwas herben Geschmack.  Der Herbst bedeutet für mich auch wieder mehr Lust auf deftiges Backen und Kochen. Was passt da besser als ein Schokokuchen? 
Ein Schokoladenkuchen mit Rote Beete wollte ich schon ganz lange ausprobieren und letztes Wochenende hab ich es endlich geschafft.  
Mit der vorgekochten (vakuumierten) Rote-Beete die es in den meisten Supermärkten gibt, ist der Kuchen auch relativ schnell vorbereitet. 
Da er auch wenig Butter und etwas weniger Zucker enthält als ein normaler Schokokuchen darf man sogar 1-2 Stückchen mehr essen. 


Rezept für glutenfreien Rote-Beete-Schokokuchen

ZUTATEN
200g gekochte Rote Bete (frisch oder vakuumiert)
100g Naturjoghurt 
2 Eier
70ml Speiseöl
180g glutenfreies Kuchenmehl 
100g Zucker
1 Prise Zimt
30g Schokoraspel
150g Zartbitter-Schokolade (mind. 70%) + 150g Sahne
1-2 TL gefriergetrockneten Himbeeren

ZUBEREITUNG
Die Rote Bete in grobe Stücke schneiden und zusammen mit dem Joghurt, den Eiern und Öl mit dem Pürierstab mixen oder in einem Mixer. Ich schwöre hier auf den Vitamix*.
Die trockenen Zutaten in einer Schüssel mischen und zum Rote-Beete-Mix geben und gut verrühren.  
Den Teig in die eine Spring- oder Kastenform füllen und im vorgeheizten Ofen auf 160°C (Umluft: 140°C). ca. 60-70 Minuten backen. 
Die Sahne aufkochen und über die Zartbitterkuvertüre geben. Die Ganache gut mischen und mittig auf den Kuchen gießen, mit Schokoraspel und ggfs den getrockneten Himbeeren dekorieren.



 









*Dieser Artikel enthält einen Affiliate-Link 


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