Chocolate Beetroot Cake
Chocolate Fruit

Chocolate Beetroot Cake

This recipes for 12 portions


  • 250 g beetroot
  • 200 g dark chocolate couverture
  • 4th Tbsp hot espresso
  • 200 g butter
  • 5 Eggs
  • 200 g of sugar
  • 135 g flour
  • 3 El cocoa
  • 1 teaspoon baking powder
  • Fat (for the shape)
  • ½ Vanilla pod
  • 3 El poppy seeds
  • 50 ml of milk
  • 200 ml of whipped cream
    Parchment paper


  1. Bring the beetroot to the boil in a saucepan with water and cook covered for approx 50 minutes until soft. Peel and roughly dice the beetroot. Pour into a tall mixing bowl and puree finely.
  2. Roughly chop the couverture and melt over a hot water bath. Stir in espresso. Mix in the butter in pieces and set aside. Separate eggs, put egg whites in a mixing bowl, and whisk the egg yolks.
  3. Stir the couverture until smooth and quickly fold in the egg yolks. Fold in the beetroot. Beat the egg white until stiff, slowly drizzling in 190 g of sugar. Fold in the egg whites loosely with a spatula. Sieve the flour, cocoa, and baking powder over it and fold in.
  4. Grease a springform pan (22 cm Ø) and line the base with baking paper. Pour in the dough and smooth it out. Preheat the oven to 180 degrees (gas 2-3, convection 160 degrees). Bake the cake on the 2nd rack from the bottom at 160 degrees (gas 2, convection 150 degrees) for 35-40 minutes. Let cool in the tin on a wire rack.
  5. Score the vanilla pod lengthways and scrape out the pulp. Put the poppy seeds, pulp, and pod in a saucepan with the milk and the remaining sugar. Bring to the boil and let it steep for 30 minutes. Remove the vanilla pod and let the mixture cool down. Whip the cream until stiff, fold in the poppy seeds and serve with the cake.

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