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Vegan Chocolate Beetroot Cake

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  If you think vegetables don’t belong in cake, this Vegan Chocolate Beetroot Cake will change your mind. The earthy sweetness of fresh beetroot adds incredible moisture and a subtle depth of flavor, perfectly complementing the rich cocoa. Best of all, this indulgent dessert is completely plant-based — no dairy, no eggs, just wholesome, delicious ingredients. This cake is perfect for birthdays, afternoon tea, or as a guilt-free treat for chocolate lovers. The beets not only keep the cake moist but also add natural nutrients, making it a slightly healthier option without compromising on flavor or texture. Serve it plain, with vegan chocolate frosting, or a dusting of powdered sugar for a stunning presentation. Ingredients For the Cake: 2 medium beetroots (about 200g), cooked and pureed 1 1/2 cups (190g) all-purpose flour 1 cup (200g) granulated sugar or coconut sugar 1/2 cup (50g) unsweetened cocoa powder 1 tsp baking powder 1/2 tsp bakin...
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Easy Profiteroles with Chocolate Sauce

Easy Profiteroles with Chocolate Sauce


Craving a dessert that feels fancy but is surprisingly simple to make? These Easy Profiteroles with Chocolate Sauce are light, airy cream puffs filled with sweet whipped cream or custard and drizzled with warm, silky chocolate. A French classic that impresses every time — and you don’t need to be a pastry chef to pull it off!

Ingredients:


For the choux pastry:

  • 1/2 cup (1 stick) unsalted butter

  • 1 cup water

  • 1/4 teaspoon salt

  • 1 cup all-purpose flour

  • 4 large eggs

For the filling:

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1/2 teaspoon vanilla extract

For the chocolate sauce:

  • 100g (3.5 oz) dark chocolate (chopped)

  • 1/2 cup heavy cream

  • 1 tablespoon butter (optional, for shine)

  • Easy Profiteroles with Chocolate Sauce


Preparation:


  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Make the choux pastry:
    In a saucepan, combine water, butter, and salt. Bring to a boil. Remove from heat and stir in flour all at once. Return to heat and stir vigorously until the mixture pulls away from the sides and forms a ball.

  3. Add eggs:
    Let the dough cool slightly. Add eggs one at a time, mixing well after each until smooth and glossy.

  4. Bake the puffs:
    Pipe or spoon small mounds onto the baking sheet. Bake for 20–25 minutes or until puffed and golden. Let cool completely.

  5. Prepare the filling:
    Whip cream with powdered sugar and vanilla until stiff peaks form. Slice profiteroles in half and fill with whipped cream.

  6. Make the chocolate sauce:
    Heat cream in a saucepan until steaming. Remove from heat, add chopped chocolate, and stir until smooth. Stir in butter if using.

  7. Assemble and serve:
    Drizzle warm chocolate sauce over filled profiteroles and serve immediately. Optional: dust with powdered sugar for an elegant touch.


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