Chocolate beet cake

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Chocolate beet cake

Chocolate beet cake

Number of persons

250 g of chocolate with more than 70% cocoa content

4 eggs

220 g brown sugar

3 tablespoons of liquid honey

80 g cake flour

50 g almond powder

25 g bitter cocoa

400 g steamed beetroot (be careful not to add salt or vinegar!), finely blended

5 cl strong coffee

3 cl rapeseed oil or neutral flavour oil

Total Time: 1h40
Preparation time: 40 min
Cooking time: 1 h
Preheat the oven to 150°C (thermostat 5).
Oil a 20 cm diameter and rather deep mould, preferably with removable edges.
Melt the chocolate gently in a bain-marie.
Beat the eggs and sugar with an electric whisk until the mixture whitens. Add the honey. Then the flour, cocoa, almonds and a small pinch of fine salt.
Gently mix the beetroot purée, melted chocolate, coffee and oil with a spatula.
Pour into the oiled pan and bake for 1 hour.
Test the cake by inserting a metal spike into the cake tin, which should come out clean.
You can frost it with a melted chocolate icing.

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