Beetroot and nut chocolate cake

Ingredients for 1 servings:

• 250 g beetroot
• 200 g chocolate (dark chocolate, preferably block chocolate)
• 200 g butter, alternatively margarine
• 135 g flour
• 170 g sugar
• 3 eggs
• 3 tbsp cocoa powder
• 70 g hazelnuts, freshly ground
• 70 g almonds, freshly ground
• 70 g walnuts, freshly ground
• ½ tsp baking powder
• ½ lemon(s), the juice
• 4 tbsp poppy seed flour
• 100 g powdered sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

There is not a crumb left, very tasty and juicy

Cook the unpeeled beetroot for about 30 to 40 minutes, until soft and easy to pierce with a fork. Peel (it’s easiest to do by rubbing it vigorously with your hands under cold running water; the skin will come off naturally) and puree. Preheat the oven to 180°C. Melt 150g of chocolate with all the butter, then mix with the beetroot puree. Separate the eggs and beat the egg yolks until frothy, then mix into the chocolate mixture. Beat the egg whites until stiff peaks form, gradually adding the sugar. Then carefully fold in the egg white mixture. Mix together the flour, baking powder, cocoa, and ground nuts and fold into the egg mixture in portions. Place the remaining chocolate in a freezer bag and roughly chop it with a food processor (larger pieces are fine), then fold it into the mixture as well. Pour the batter into a greased springform pan sprinkled with breadcrumbs, smooth the surface, and bake for 35-40 minutes. After this time, the cake should be slightly firmer around the edges, but still a bit soft in the center. Let the cake cool slightly. In the meantime, make a glaze with the lemon juice, powdered sugar, and poppy seeds. Spread it over the cake and let it set.