Name: Chocolate beetroot cake
Total time: 1 h
Ingredients: 3 eggs; 2 cups brown sugar; 2 cups flour; 1 baking powder; 1 cup coconut oil; 500 g BAM dark chocolate; 3 cups finely grated cooked beetroot; 1 teaspoon cinnamon; 0,03 l amaretto or walnut liqueur; 200 g BAM dark chocolate; 50 g butter; grated almonds

Ingredients:

for the sponge cake:

3 eggs
2 cups brown sugar
2 cups flour
1 baking powder
1 cup coconut oil
500 g BAM dark chocolate
3 cups finely grated cooked beetroot
1 teaspoon cinnamon
0,03 l amaretto or walnut liqueur

For chocolate glaze:

200 g BAM dark chocolate
50 g butter
0,03 l amaretto or walnut liqueur
grated almonds

Instructions:

preparation process:

1. Step First, melt the coconut fat. Then melt the chocolate with a piece of butter over a water bath.

2. Step Separate the egg whites and egg yolks. Whisk the egg yolks and sugar together. Gradually pour in the coconut oil. Add the melted chocolate and mix.

3. Step Add the baking powder and cinnamon to the flour. Gradually add the flour to the batter. Finely grate the cooked beetroot. You can buy them already cooked and vacuumed.

4. Step Stir the beetroot into the chocolate mixture, which now becomes lighter and more fluid. Pour in the amaretto or walnut liqueur. Whisk the egg whites until stiff and fold them into the batter, stirring gently. Lift the mixture from the bottom up, so that the dough remains light.

5. Step Grease a baking tray with a little coconut fat and pour the batter in. The mixture is enough for two thin cakes 28 cm in diameter or one thicker cake. Bake in a preheated oven at 180 degrees for about 45 minutes. Check that the pastry is cooked - it should be soft but not runny and should not stick to the knife.

6. Step Remove the rim of the baking tray and cool the cake a little. Meanwhile, prepare the chocolate glaze. Melt the chocolate and butter over a water bath and add a splash of amaretto or walnut liqueur for extra flavour. Place the cake on a wire rack and baking tray as the chocolate will drip a little.

7. Step Pour the glaze over the cake and flatten it out, spreading the glaze around the edge of the cake. Sprinkle and decorate the almonds on top and around the edge of the cake. Place the cake in the fridge for an hour or two to set the glaze.

8. Step Cut into smaller pieces, as the cake is quite rich, and serve. If desired, serve with whipped sweet cream and a drizzle of liqueur. The cake will still be juicy and delicious a day later.

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Dark Chocolate Drops, 1 kg

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Ingredients:

for the sponge cake

3 eggs
2 cups brown sugar
2 cups flour
1 baking powder
1 cup coconut oil
500 g BAM dark chocolate
3 cups finely grated cooked beetroot
1 teaspoon cinnamon
0,03 l amaretto or walnut liqueur

For chocolate glaze

200 g BAM dark chocolate
50 g butter
0,03 l amaretto or walnut liqueur
grated almonds

Instructions:

preparation process

1. Korak

First, melt the coconut fat. Then melt the chocolate with a piece of butter over a water bath.

2. Korak

Separate the egg whites and egg yolks. Whisk the egg yolks and sugar together. Gradually pour in the coconut oil. Add the melted chocolate and mix.

3. Korak

Add the baking powder and cinnamon to the flour. Gradually add the flour to the batter. Finely grate the cooked beetroot. You can buy them already cooked and vacuumed.

4. Korak

Stir the beetroot into the chocolate mixture, which now becomes lighter and more fluid. Pour in the amaretto or walnut liqueur. Whisk the egg whites until stiff and fold them into the batter, stirring gently. Lift the mixture from the bottom up, so that the dough remains light.

5. Korak

Grease a baking tray with a little coconut fat and pour the batter in. The mixture is enough for two thin cakes 28 cm in diameter or one thicker cake. Bake in a preheated oven at 180 degrees for about 45 minutes. Check that the pastry is cooked - it should be soft but not runny and should not stick to the knife.

6. Korak

Remove the rim of the baking tray and cool the cake a little. Meanwhile, prepare the chocolate glaze. Melt the chocolate and butter over a water bath and add a splash of amaretto or walnut liqueur for extra flavour. Place the cake on a wire rack and baking tray as the chocolate will drip a little.

7. Korak

Pour the glaze over the cake and flatten it out, spreading the glaze around the edge of the cake. Sprinkle and decorate the almonds on top and around the edge of the cake. Place the cake in the fridge for an hour or two to set the glaze.

8. Korak

Cut into smaller pieces, as the cake is quite rich, and serve. If desired, serve with whipped sweet cream and a drizzle of liqueur. The cake will still be juicy and delicious a day later.

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Chocolate beetroot cake

Chocolate beetroot cake

Ingredients: