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🍰 Moist Beetroot Cocoa Cake

177 kcal · 30 min · 4 servings

Ingredients

• 300 g beetroot (2 bulbs)
• 1 apple
• 3 eggs
• 50 g maple syrup
• 1 pinch salt
• cinnamon
• 110 g soft butter
• 125 g spelt wholemeal flour
• 125 g spelt flour Type 630
• 1 tsp baking powder
• 30 g strongly defatted cocoa powder (3 tbsp)
• 100 ml milk (3.5% fat)
• 50 g dark chocolate (min. 70% cocoa content)
• 30 g hazelnut kernels (2 tbsp)

Instructions

1. 1. Peel the beetroot bulbs.
2. 2. Grate the peeled beetroot finely.
3. 3. Wash the apple thoroughly.
4. 4. Cut the apple into quarters.
5. 5. Remove the core from the apple quarters.
6. 6. Grate the cored apple pieces coarsely.
7. 7. Whisk the eggs with maple syrup, a pinch of salt, and a quarter teaspoon of cinnamon until frothy.
8. 8. Add 100 grams of butter to the egg mixture.
9. 9. Continue beating until the butter is well incorporated.
10. 10. Mix both types of flour with baking powder and cocoa powder.
11. 11. Add the dry flour mixture to the egg mixture.
12. 12. Stir the ingredients together gently.
13. 13. Add the milk.
14. 14. Process everything into a smooth batter.
15. 15. Fold the grated beetroot into the batter.
16. 16. Fold the grated apple pieces into the batter.
17. 17. Grease a springform pan with the remaining butter.
18. 18. Pour the batter into the prepared pan.
19. 19. Smooth the surface of the batter.
20. 20. Preheat the oven to 200 degrees Celsius (convection 180 degrees Celsius or gas mark 3).
21. 21. Bake the cake for 35 to 40 minutes.
22. 22. Remove the cake from the oven.
23. 23. Let the cake cool for 15 minutes.
24. 24. Melt the chocolate carefully in a hot water bath.
25. 25. Chop the nuts coarsely.
26. 26. Carefully release the cake from the pan.
27. 27. Drizzle the cake with the melted chocolate.
28. 28. Sprinkle the cake with the chopped nuts.

Nutrition per serving

• kcal: 177
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 18 g