Ingredients
The following ingredients have 10 Servings
- 130ml extra-virgin olive oil
- 50g coconut oil
- 120g brown sugar
- 70g dark chocolate, broken into pieces (use dairy-free if required)
- 400g raw beetroot, grated
- 3 eggs
- 200g rye flour
- 2 tsp baking powder
- 60g cocoa powder
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Instruction
- <p>Preheat the oven to 180C. </p> <p>Bring the olive oil and coconut oil up to a low heat in a saucepan then add the brown sugar and chocolate and stir until the chocolate is melted. Remove the pan from heat.</p> <p>Pour the chocolate mix into a large mixing bowl, add the grated beetroot and stir to combine.</p> <p>Beat the eggs in a separate bowl and add them to the beetroot mix. Sift the flour, baking powder and cocoa powder into the beetroot and combine well.</p> <p>Grease a 20-cm round cake tin with a little oil. Pour in the cake batter and bake for 25-30 minutes, or until slightly dark and cracked on top.</p> <p>Leave for five minutes then remove from the cake tin and let sit for 10 minutes or until cooled to serve.</p> <p>Dust with drinking chocolate or icing sugar. You can also serve it with a dollop of fromage frais or creme fraiche.</p> <p> </p>
