6 medium beets
3 ounces unsweetened chocolate
1 1/2 cups granulated sugar
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Confectioners sugar, for dusting
Preheat oven to 350 degrees F. Lightly grease a 13 x 9 x 2-inch baking pan. In medium saucepan, combine the beets and enough water to cover. Bring to boil over high heat; reduce heat to moderately low and simmer until tender, about 1 hour. Drain; rinse with cold water and peel beets. In a food processor or blender, purée beets until completely smooth. In a small double boiler, melt the chocolate. Set aside to cool. In a medium bowl, whisk the granulated sugar with the eggs and oil until blended. Stir in the puréed beets and the cooled chocolate. Sift the flour with the baking soda. Stir the dry ingredients into the chocolate-beet mixture. Spoon the batter into the prepared pan; bake for 25 to 30 minutes, or until the cake springs back slightly when touched. Transfer to a rack to cool completely. Dust the top with confectioners’ sugar.
Serves 8-10.
Adapted by Marcy Goldman from “Best of Food and Wine, 1993 Collection.”
