Not a typo, this is the beet chocolate cake, made from beets, super easy and delicious!!
2 (200 grams) medium beets, cooked and peeled
2 medium-sized eggs
1/2 cup Olive oil
1 1/4 cup (170 grams) whole wheat flour
1 1/2 tsp baking powder
1/2 cup (100 grams) palm sugar or any unrefined sugar
3 Tbsp (20 grams) organic cocoa powder, unsweetened
1/4 tsp vanilla
50 grams of 70% or 85% organic dark chocolate
Pinch of salt
Preheat the oven to 350 F.
Grease or line your bundt pan with parchment paper (Mine is a ring pan 8.6 x 4 inch-deep).
Whisk your flour in a bowl with 1 1/2 tsp of baking powder and a pinch of salt.
Place all the ingredients, except the flour, in a food processor and blend into a smooth consistency*
Add the flour in two steps, stopping to scrape down sides of bowl as necessary. Blend only for a few seconds until the flour is just combined with the rest of the ingredients, do not overmix .
Scrape the batter into the pan, level the top and bake in the middle shelf of the oven for about 30 minutes.
After 30 minutes check the cake by inserting a thin skewer/cake tester into the centre of the cake. If the cake is fully cooked then the skewer will come out clean, if there is still batter clinging to the skewer then return the cake to the oven for a further 3 minutes and test again.
When the cake is ready, remove from the oven and let it cool.
In the meanwhile melt the dark chocolate in a heatproof bowl placed over a pan of barely simmering water. Allow the chocolate to melt, stirring occasionally. Once melted leave it to set until a bit firm, but still runny. Remove cake from the pan and drizzle chocolate on top.
-Anne Deni B.Sc. FdNu, Clinical Nutritionist