'We believe that food should not only fill us up, but above all do us good and make us happy. (Susann and Yannic from KRAUTKOPF)
And what makes you happy? Exactly: chocolate. That was certainly one of the reasons why the two of them were so enthusiastic about our chocolate when we met them at our blogger event 'A Chocolate-Filled Delicious Evening' in September. We were all the more delighted that Susann and Yannic wanted to develop a recipe with our chocolate. The result is an extremely tasty beet chocolate cake, see for yourself - we highly recommend trying it out. :-)
Recipe (For 10 people)
For the cake:
125 g wholemeal spelt flour
100 g whole cane sugar
40 g cocoa powder
1 tsp cream of tartar baking powder
3 organic eggs (size M)
1/4 tsp sea salt
450 g beet (cooked in the oven)
100 g 'Plantagen-Schokolade Ecuador70%'
150 ml virgin rapeseed oil
For the ganache:
150 g 'Plantagen-Schokolade Ecuador70%'
4 tbsp maple syrup
1 tbsp virgin coconut oil
50 ml almond milk
Also:
2 tsp beet powder
1 handful of chopped 'Plantagen-Schokolade Ecuador 70%'
Preparation:
Preheat the oven to 180°C (top/bottom heat). Grease a small cake tin (18cm diameter). Mix the spelt flour, whole cane sugar, cocoa and baking powder in a mixing bowl. Beat the eggs with the salt. Grate the beet and melt the chocolate over a bain-marie. Mix the beet, chocolate and rapeseed oil, stir in the flour mixture and finally fold in the beaten egg mixture. Pour the cake batter into the tin and bake for 45 minutes. Then leave the cake to cool completely. For the ganache, melt the chocolate over a bain-marie. Add the maple syrup, coconut oil and almond milk to the melted chocolate and stir until smooth and glossy. Spread the ganache evenly over the cake. For the garnish, we dried raw beet slices in the dehydrator the day before and ground them into powder, which we sprinkled over the cake together with some chopped chocolate.
Thank you Susann and Yannic for the wonderful recipe.
Photos: KRAUTKOPF
