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KarenCooks
Chocolate cake with beetroot
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Ingredients
Directions
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Preheat the oven to 180 ° C. Puree or chop the beetroot into a coarse puree.
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Melt the chocolate au bain-marie. When the chocolate is almost melted, add the coffee and butter and stir well.
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Sift the flour, cocoa, baking powder and a pinch of salt over a separate bowl.
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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.
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Beat the proteins to stiff, shiny peaks and spatulate them through the chocolate mixture. Season the flour mixture lightly.
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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.
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Sprinkle the cake with icing sugar and decorate with chocolates and baking pearls.
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Nutrition
550Calories
Sodium0% DV0g
Fat52% DV34g
Protein20% DV10g
Carbs17% DV51g
Fiber0% DV0g
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