Chocolate Sponge Bread

Just out of the oven!

This is an amazing sweet bread. What's more amazing: it's sugar and fat free.
It's completely delicious! Little surprise... it uses red beet puree!
Don't snub your noses yet... wait till you see how beautiful the batter is!

RECIPE: Chocolate Sponge Bread

3 eggs
1-1/2 cups of Splenda (you can use 3/4 cups is you prefer a less sweet bread)
1 cup Unsweetened Applesauce
1-1/2 cups of Red Beet Puree
2 Tbsp Hershey's Cocoa Powder
1-1/3 cups of All Purpose Flour
1-1/2 tsp of Baking Soda
1 tsp of Salt
1 Tbsp Vanilla

Pre-heat Oven to 350 degrees, fahrenheit.

Beat eggs, splenda, applesauce, beets and cocoa till blended. Add dry ingredients with vanilla and mix till smooth.

Grease a 9x5 loaf pan, and bake for 1 hour.

beautiful magenta-colored batter

baked and chocolatey with a slight hue of pink

It's really, VERY good, and I hope you'll try it out!

paired with Creamy Marscapone Citrus Red Beet Iced Mousse

Comments

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