Chocolate cake with beetroot

Preheat the oven to 180 ° C. Puree or chop the beetroot into a coarse puree.

Melt the chocolate au bain-marie. When the chocolate is almost melted, add the coffee and butter and stir well.

Sift the flour, cocoa, baking powder and a pinch of salt over a separate bowl.

Stir the caster sugar from the heat source through the chocolate mixture and allow to cool slightly. Stir in the beaten egg yolks and beetroot puree.

Beat the proteins to stiff, shiny peaks and spatulate them through the chocolate mixture. Season the flour mixture lightly.

Grease the spring form and coat the bottom with parchment paper. Pour the batter into the spring form and fry the cake in the middle of the oven in 35-40 minutes until done (the core may still be slightly damp). Leave to cool outside the oven.

Sprinkle the cake with icing sugar and decorate with chocolates and baking pearls.