|80 g||dark chocolate|
|180 g||beetroot (cooked)|
|60 g||cocoa powder|
|1½ tsp||baking powder|
|150 ml||olive oil|
|1 tsp||vanilla extract|
|2 tbsp||cherry jam|
|1 tbsp||cocoa powder for dusting|
|olive oil for greasing|
|rosemary for garnish|
Preheat the oven to 175°C/350°F (top and bottom heat). Grease springform pan with olive oil. Set aside. In a large bowl, mix the flour with sugar, baking cocoa, salt and baking powder.
Dice the cooked beetroot, add to a blender, and purée. Combine in a large mixing bowl with the olive oil and vanilla extract. Add the eggs one at a time and beat well.
Mix the wet ingredients with the dry and stir until well combined. Transfer batter to the greased springform pan and smooth.
Bake on the middle track of the oven for approx. 35 – 45 min. Cover for the last 10 min. with aluminum foil. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs.
Remove the cake from the oven and let cool in the pan for approx. 20 – 30 min. before turning out onto a cooling rack. Meanwhile, break chocolate into pieces into a heatproof bowl set over a small saucepan of simmering water. Add cream and cherry jam, and stir until combined and melted. Drizzle over the cake, then dust with cocoa powder. If desired, garnish with some rosemary. Wait for chocolate to set and enjoy!