Not So Velvety Beet-Chocolate Cake

Step 1/7

• 50 g Raw Beetroot

• grater
• springform pan (8 in.)
• parchment paper

Grate the beets in a bowl and set aside. Lightly grease an springform pan, dust with flour and cover the bottom with a round parchment paper. Heat the oven to 180 C.

Step 2/7

• ¼ Egg
• 20 g Sugar
• 15 g Oil
• 15 g Full-Fat Yogurt
• ⅛ tsp Vanilla Extract
• 5 g Salted Caramel
• ⅛ tsp Salt
• ⅛ tsp White Pepper

• whisk

Whisk the egg, sugar and oil until creamy. Add in the yogurt, caramel, vanilla extract, salt and pepper.

Step 3/7

• 8 g Red Wine
• ⅜ tbsp Cocoa Powder

Stir in the wine followed by the cocoa powder. Whisk to combine.

Step 4/7

• 50 g Flour
• ¼ tsp Baking Powder
• ⅛ tsp Baking Soda

• sieve
• rubber spatula

Sift half of the flour into the batter. Fold in the beets. Sift the remaining flour, baking powder and soda. Fold until no visible flour remains.

Step 5/7

• 8 g Dark/Milk Chocolate, chopped

Pour the batter into the prepared pan and level the surface. Scatter the chopped chocolate over the top. Bake for 30-35 min. until well risen and a toothpick inserted into the centre comes out clean.

Step 6/7

• wire rack

Let cool in its pan for a quarter or so, then release the sides and let it cool onto a rack until set.

Step 7/7

• cake platter

Transfer onto a cake platter. Enjoy with a cup of strong coffee, creamy hot chocolate, or an elegant glass of red wine. Cheers!

Enjoy your meal!