Beetroot chocolate cake

Ingredients for 1 servings:

• 300 g beetroot, cooked
• 100 g dark chocolate coating
• 100 ml oil, neutral, e.g. rapeseed oil
• 3 eggs
• 150 g raw cane sugar
• ½ tsp cinnamon powder
• ½ tsp ginger powder
• 1 tsp. clove powder
• 1 pinch of salt
• 100 g spelt flour type 630
• 1 tbsp baking cocoa
• ½ sachet of baking powder
• 50 g hazelnuts, ground
• 1 cup of chocolate coating, approx. 125 g – 150 g
• 4 tbsp hazelnut brittle
• Fat and breadcrumbs for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Sponge cake with vegetables

Puree the beetroot in a tall bowl with a hand blender. Chop the chocolate coating and heat it with the rapeseed oil in a double boiler. Beat the eggs with the cane sugar and spices until frothy. Add the flour, cocoa powder, baking powder, and ground hazelnuts and mix. Add the pureed beetroot and the chocolate coating dissolved in the oil to form a fairly runny batter. Grease and crumble a 35 cm x 23 cm baking dish and pour in the batter. Bake the cake in a preheated oven at approximately 200°C (top/bottom heat) for 35 minutes. Test with a toothpick. Once the cake has cooled completely, cover it with chocolate icing according to the package instructions and sprinkle with the hazelnut brittle. Note: The beetroot can be substituted for pumpkin, zucchini, or carrots. Ground almonds are also fine. And if you want a classic twist, use 150g butter instead of oil, 550g wheat flour, and regular sugar. Please do not (!) use the beetroot from the jar; it’s already dressed as a salad dressing. I used boiled and vacuum-packed beets without anything else.