Beetroot + chocolate = a perfect combination. This recipe is perfect when you crave something new, soft, rich, and a little different. Freeze-dried beetroot slices give the batter a beautiful color and moisture without any mess. Beetroot and chocolate complement each other excellently.
Save the recipe and bake it for your weekend treats.
2 eggs
2 dl freeze-dried beetroot slices
1 dl rapeseed oil
1 dl yogurt
40g pecans
1 dl cocoa powder
1.5 tsp baking powder
2 tsp vanilla sugar
2 dl sugar
2 dl wheat flour
Instructions:
Mix the freeze-dried beetroot slices with the eggs and oil. Add the yogurt and let the ingredients swell for a moment. Meanwhile, chop the nuts coarsely and mix the remaining dry ingredients in a separate bowl. Combine the dry ingredient mixture with the batter. Pour the batter into a greased and floured cake pan (1.5 l). Bake the cake for about 50-55 minutes at 175 degrees Celsius.
Enjoy!
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