![The Ingredient](http://media3.neff-international.com/Images/600x/MCIM02806192_The_IngredientMagazine_logo_final.png)
t
![Icon 1](http://media3.neff-international.com/Images/100x/MCIM02780866_NEFF_Level2.png)
![Icon 2](http://media3.neff-international.com/Images/100x/MCIM02780872_NEFF_Time60.png)
![Icon 3](http://media3.neff-international.com/Images/100x/MCIM02780869_NEFF_Sweets.png)
![1 baking tin of 30 cm length](http://media3.neff-international.com/Images/600x/MCIM02767968_beetroot-chocolate-cake_ingredients_1800x2143.jpg)
Ingredients
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
![Step 1](http://media3.neff-international.com/Images/600x/MCIM02767969_beetroot-chocolate-cake_step1_1800x1011.jpg)
Step 1
Pre-heat your oven to 160°C CircoTherm®.
Roast hazelnuts in a frying pan until you can smell them slightly. Allow to cool down.
![Step 2](http://media3.neff-international.com/Images/600x/MCIM02767970_beetroot-chocolate-cake_step2_1800x1011.jpg)
Step 2
Separate the eggs and beat the egg-whites with a pinch of salt until stiff. Slowly melt butter and chocolate in a pan.
![Step 3](http://media3.neff-international.com/Images/600x/MCIM02767971_beetroot-chocolate-cake_step3_1800x1011.jpg)
Step 3
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.
![Step 4](http://media3.neff-international.com/Images/600x/MCIM02767972_beetroot-chocolate-cake_step4_1800x1011.jpg)
Step 4
Pour into a mixing bowl and mix with the melted chocolate. Add stiff egg whites, polenta, cinnamon, nutmeg and orange zest.
![Step 5](http://media3.neff-international.com/Images/600x/MCIM02767973_beetroot-chocolate-cake_step5_1800x1011.jpg)
Step 5
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.
![We suggest: NEFF CircoTherm®](http://media3.neff-international.com/Images/600x/MCIM02768344_website-teaser_neff-circotherm_v1_3200x682.jpg)
We suggest: NEFF CircoTherm®
NEFF CircoTherm® - cook a three course meal at once with no intermingling of flavours.
Find out more![Step 6](http://media3.neff-international.com/Images/600x/MCIM02767974_beetroot-chocolate-cake_step6_1800x1011.jpg)
Step 6
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.