Ingredients
- For the cake
- 250 g beetroot
- 200 g sugar
- 200 ml oil
- 200 g flour
- 50 g cacao powder
- 3 eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 100 g dark chocolate
- 1 pinch salt
- For the glaze
- 100 g dark chocolate
- 50 g butter
Instructions
- Peel the beetroot, quarter it and it cook it for 30 minutes (or you can buy cooked beetroot). Let cool slightly and grate the cooked beetroot finely. Save for later.
- Preheat the oven to 180°C.
- Separate the egg yolks from the white. Beat the egg white with a pinch of salt until stiff. Save the beaten egg whites for later.
- Mix the egg yolks with the sugar. Add the oil, and sieve in the flour, cacao powder, baking soda and baking powder. Add the grated beetroot. Mix well.
- Carefully fold in the beaten egg whites. Roughly chop the chocolate and fold in as well.
- Prepare a baking tin with baking paper or just coat it with oil and pour in the dough. Bake for 45 – 50 minutes and let cool.
- For the chocolate glaze, melt 2/3 of the chocolate with the butter over a water bath. Take the bowl from the water bath and add the remaining chocolate, stir until melted.
- Spread the chocolate glaze over the cake and let cool.
Recipe & Picture: Liz Sinner
