These molten chocolate cakes are rich and gooey. The beet puree adds a touch of earthiness and a red tint that I love. A little goes a long way with these cakes. Serve them warm with a dollop of whipped cream or vanilla ice cream
Fill a small pot with water. Bring the water to a boil over high heat. Add the beet and cook until tender, 30 to 45 minutes. Insert a knife in the center to see if it is cooked all the way through. Drain the water and let the beet cool enough to handle. Peel the beet and cut it into chunks. Puree it to a smooth paste in a food processor or blender. Measure out 1/4 cup (60g) of the puree and reserve. The rest can be refrigerated or frozen for another use.
Preheat the oven to 425°F (220°C). In a medium bowl, combine the chocolate and almond butter. Place the bowl over a pot of simmering water and let the chocolate melt slowly over medium-low heat. Stir occasionally to ensure that the chocolate doesn't burn on the bottom. Transfer the bowl to a rack and let cool slightly.
Meanwhile, combine the eggs, egg yolks and muscovado sugar in the bowl of a stand mixer. Whip on high speed for 5 minutes or until thick and pale. Add the chocolate mixture, beet puree, superfine brown rice flour, and fleur de sel. Whip over medium speed until it comes together into a smooth batter. Make sure to scrape the sides and bottom of the bowl.
Divide the batter among 4 (4-ounce) greased ramekins. Bake for 8 to 10 minutes, until the edges are set but the center is still soft. Serve warm.
If you are craving molten chocolate cake but have no beets or almond butter at home, you can still make this recipe. Simply omit the beets and use unsalted butter in place of the almond butter. It works every time.