Chocolate Beetroot and Tofu Cake
6 servings
45 minutes
Beets are great in desserts, no wonder they are used to make sugar. In this recipe, you first bake them in the oven to concentrate the beetroot spirit, and then grind them in a blender so that the flavor spreads throughout the cake.
1
Wrap the beetroot in foil and bake in a preheated oven or boil it, then peel and blend it in a blender.
- Beetroot: 375 g
2
Add cottage cheese, sugar, vanilla extract, and baking powder and mix everything in a food processor with a dough attachment or simply mash with a wooden spoon to make a puree.
- Firm tofu: 450 g
- Unrefined (raw) cane sugar: 70 g
- Vanilla extract: 1 tablespoon
- Baking powder (raising agent): 1 teaspoon
3
Melt the chocolate in a water bath (do not stir!) and carefully incorporate it into the dough.
- 70% dark chocolate: 350 g
4
Line the bottom and sides of a 24-centimeter springform pan with baking paper, but do not grease it.
5
Preheat the oven to 180 degrees.
6
Pour the batter into a springform pan and bake for 30 minutes. The cake should look half-cooked and be soft.
7
Cool, transfer from the mold to a larger plate, and place in the refrigerator.
8
Take out just before serving and slice.