This cake is wonderfully moist and juicy. It is dominated by the taste of chocolate, the beetroot just gives it consistency but does not stand out in taste, it just enhances the chocolate flavour. A great cake for a cup of coffee.
- 1 large beet cooked until soft (approx. 250g)
- 100ml sour cream
- 100ml oil
- 3 eggs
- 250g chocolate 60g baking cocoa
- 100g granulated sugar
- 140g plain flour
- 1 tbsp lemon juice
- 1 baking powder
- 60g walnuts
- 60 g chocolate chips
- Break the chocolate into pieces and put it in a stainless steel bowl. Put water in a saucepan, place the bowl with the chocolate over it and heat it over the heat until the chocolate melts. Let cool.
- Peel the cooked beets and cut them into pieces. Put the cream in a bowl and blend with an immersion blender to a puree.
- Beat the eggs with the sugar in another bowl until frothy. Add the oil and continue to whisk.
- Then add the lukewarm chocolate, lemon juice, beetroot mixture, cocoa, flour and baking powder. Work into a smooth dough.
- Chop the nuts into small pieces, incorporate into the batter along with the chocolate chips.
- Grease a baking tin and pour the dough into it. Align and cover with foil. Bake at 160°C ca. 45 minutes covered, then uncover the dough and bake for another 15 minutes.
- Once cooled, sprinkle the surface with cocoa