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Prep time
45 minutes
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Cook time
20 minutes
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Serves
10
Author Notes
We add the beetroot pulp that remains after making beet juice to the mix. This makes use of the scraps and adds an extra level of moisture. —.506
Ingredients
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140 grams
Butter
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3
Whole eggs
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40 grams
Chopped dark chocolate
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40 grams
Unsweetened cacao powder
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200 grams
Sugar
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1 teaspoon
Salt
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50 grams
Flour
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50 grams
Beetroot pulp
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2 grams
Baking power
Directions
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Combine all liquid ingredients in a stand mixer, or in a bowl, and mix with a hand-mixer
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Slowly add dry ingredients. Add the remaining beet pulp from your juice. Keep mixing until smooth.
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Pre-heat the oven to 170°C. Grease an oven-proof tray with butter, and fill with the mix.
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Put the mix in the oven for around 20min, or until a knife comes out clean.
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Optional frosting: 500g 38% fat creme fraiche, blend with a handful of berries, confectionary sugar and a pinch of salt to taste.
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