Recipe: Beetroot Chocolate Cake

70 g hazelnuts

3 eggs (medium size)

1 pinch of salt

125 g butter

160 g chocolate (70% cacao)

200 g beetroot

150 g light brown cane sugar

50 g fine polenta

1 tsp ground cinnamon

¼ tsp ground nutmeg

zest of 1 organic orange

butter and flour for the baking tin

garnish: icing sugar

*Allergens highlighted in bold

Pre-heat your oven to 160°C CircoTherm®.

Roast hazelnuts in a frying pan until you can smell them slightly. Allow to cool down.

Separate the eggs and beat the egg-whites with a pinch of salt until stiff. Slowly melt butter and chocolate in a pan.

Wash and peel beetroot. Use a zester and keep a few beetroot rasps for garnishing. Chop the rest of the beetroot and blend with sugar and hazelnuts in a food processor or blender. Add egg yolks and keep blending until you have created a smooth mix.

Pour into a mixing bowl and mix with the melted chocolate. Add stiff egg whites, polenta, cinnamon, nutmeg and orange zest.

Cover the inside of the baking tin with a bit of soft butter and sprinkled flour. Add the mixture and bake on shelf position 2 for around 50 to 55 minutes with CircoTherm®.160C

Check with a toothpick if the cake is done.

Remove the cake from the oven, allow to cool down for ten minutes, then flip and completely cool on a cake rack.

Sprinkle with icing sugar and decorate with a few beetroot rasps.