I love chocolate. I really love chocolate ! Also when I heard about combining chocolate and beetroot, I’ve been surprised and excited to try a new recipe. I love this cake which is melting and low-fat compare with traditional chocolate cakes.
For the cake
- 230g/8.11oz Pre-cooked beetroot
- 150g/5.29oz Dark chocolate (I love Valrhona and use Guanaja for this recipe)
- 80g/2.82oz sugar
- 60g/2.12oz floor (T45 or 55)
- 2 tsp cocoa powder
- 1/2 tsp baking powder
- 2 eggs
- 1 yogurt
- 1/2 tsp Gingerbread spices
For the chocolate icing
- 50g/1.76oz dark chocolate
- 20cl whipping cream
Preheat the oven to 150°C/302°F.
Mix all the cake ingredients into a large mixing bowl. Melt the dark chocolate and add it the preparation.
Put the mixture in a round cake pan. Bake in the oven for 25-30 minutes.
During this time, prepare the chocolate icing. Heat the chocolate and cream in a saucepan over a low heat until the chocolate melts.
When it’s cooked, remove the chocolate & beetroot cake from the cake pan.
Spread the chocolate icing over the top of the cake.
Leave to cool for 1-2 hours before serving.