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Chocolate beet cake without butter

Recipe by hervecuisine

Vegetarian Vegetables Public
Course: Dessert
Preparation time: 15 minutes
Cooking time: 35 minutes
Cost per serving: 0,43 €
Energy: 347 kcal / serving

Instructions

  • 1.   Melt the chocolate and let it come back to room temperature.
  • 2.   Puree the beetroot in a blender, set aside.
  • 3.   Whisk the whole eggs with the sugar and vanilla in a bowl until you obtain a fluffy mixture, then add the beetroot puree and mix.
  • 4.   Add the lukewarm chocolate to the eggs.
  • 5.   Then add the almond powder and sifted flour, baking powder, unsweetened cocoa. Then add the sea salt.
  • 6.   Mix well and pour into a greased or non-stick cake pan (mine is 22 cm).
  • 7.   Bake for 35 minutes at 180°C (356°F).

    In an air fryer, bake at 160°C (320°F) for 20 minutes.

Notes & Suggestions

  • Be careful as the cake may stick to the pan due to the low amount of fat used.

Ingredients for servings

  • 300 g of cooked beetroot
  • 200 g of dark chocolate
  • 2 tablespoon of 100% cocoa
  • 4 eggs
  • 150 g of sugar
  • 1 bag of baking powder
  • 1 pinch of flower of salt
  • 1 teaspoon of vanilla extract
  • 80 g of flour
  • 50 g of almond powder

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    347 kcal
    17 %
  • Fat
    14,45 g
    21 %
  • of which saturated
    6,71 g
    34 %
  • Carbohydrates
    40,17 g
    15 %
  • of which sugar
    31,4 g
    35 %
  • Protein
    8,05 g
    16 %
  • Fibers
    5,37 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.