Beetroot Cocoa Cake

Ingredients

• 300 g beetroot (2 bulbs)
• 1 apple
• 3 eggs
• 50 g maple syrup
• 1 pinch salt
• Cinnamon
• 110 g softened butter
• 125 g spelt whole‑grain flour
• 125 g spelt flour type 630
• 1 tsp Baking powder
• 30 g high‑oil‑free cocoa powder (3 tbsp)
• 100 ml milk (3.5% fat)
• 50 g dark chocolate (at least 70% cacao)
• 30 g hazelnuts (2 tbsp)

Instructions

1. 1.

   Peel the beetroot and grate finely. Peel, wash, quarter, core, and coarsely grate the apple.

2. 2.

   Whisk the eggs with maple syrup, a pinch of salt, and 1/4 tsp cinnamon until frothy. Add 100 g butter and continue whisking.

3. 3.

   Combine both flours with baking powder and cocoa powder, add to the egg mixture, and stir. Add milk and mix into a smooth batter. Fold in beetroot and apple grates.

4. 4.

   Grease a springform pan with remaining butter. Pour the batter in, spread evenly, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 35–40 minutes. Remove from oven and cool for 15 minutes.

5. 5.

   Melt chocolate gently over a double boiler. Roughly chop nuts. Release cake from the pan, drizzle with chocolate, and sprinkle with nuts.