Peedi-šokolaadikook / Beetroot-Chocolate Cake

Selle kauni peedikoogi retsepti leidsin veebruarikuu Oma Maitsest. Nimelt on tegu Kolme Sõsara koogiga, mis pälvis "Kuldne Maius 2010" tiitli. Kõlab ju nii hästi, et lausa peab järgi proovima? Nagu ajakirjaski mainitud on kook parim alles mõne päeva pärast, kuna siis pääsevad maitsed paremini esile. Ja glasuuri võib ka juba siis ette ära teha, et ta kooki imbuks.

---------------------------------------------------------------------------------------------------------------------------------

This recipe is from "Oma Maitse", an Estonian food magazine. This cake won what you would call the "Golden Dessert 2010" prize if translated. I found that exciting enough to try out and it was quite good, especially on the second day as the tastes get more intense after a few days. It would probably have been even better on the third, if it would have lasted that long. I will certainly make it again.


Kui aus olla siis originaalis on glasuur hapukoore ja suhkruga, aga kuna mul esimest polnud, siis tegin toorjuustu ja valge šokolaadiga.
Minul kulus selleks, et kooki torgatud tikk puhtaks jääks umbes 1 tund ja 20 minutit.

Vaja läheb:
200 g toorest peeti
2 dl suhkrut
2 dl õli või sulatatud võid
4 muna
2 dl tumedat kakaod
1 tl soodat
1 tl sidrunihapet
2 dl speltajahu

Glasuur:
200 g toorjuustu
100 g valget šokolaadi

Riivi peet võimalikult peeneks. Sega juurde suhkur, õli või või, munakollased, kakao ning sooda ja sidrunihappega segatud jahu. Viimasena lisa vahustatud munavalged. Küpseta ümmarguses koogivormis 175-kraadises ahjus 40-50 minutit ehk seni, kuni kooki torgatud puutikk jääb puhtaks. Lase koogil jahtuda. Sulata valge šokolaad ja sega toorjuustuga, määri jahtunud koogile. Hoia kooki enne serveerimist üleöö külmas.

This recipe is from "Oma Maitse", an Estonian food magazine. This cake won what you would call the "Golden Dessert 2010" prize if translated. I found that exciting enough to try out and it was quite good, especially on the second day as the tastes get more intense after a few days. It would probably have been even better on the third, if it would have lasted that long. I will certainly make it again.

Even though the recipe advises baking the cake for 40-50 minutes, it took me an extra 30 minutes until an inserted wooden toothpick came out clean.

You'll need:
200 g of raw beetroot
2 dl of sugar
2 dl of oil or melted butter
4 eggs
2 dl of dark cocoa
1 tsp of soda
1 tsp of citric acid 
2 dl of spelt flour 

Glaze:
200 g of cream cheese
100 g of white chocolate

Grate the beetroot into the smallest shreds possible. Mix with the sugar, oil/butter, egg yolks, cocoa and a mixture of flour, soda and citric acid. Add whisked egg whites. Bake in a round springform at 175 degrees for 40-50 minutes or until an inserted wooden toothpick comes out clean. Let cool. Melt the white chocolate and mix it with the cream cheese, spread on the cooled cake. Refrigerate overnight before serving.