Lenten chocolate cake with beetroot
Do not be afraid of having beetroot in the recipe. I haven’t heard for a long time that it is world used in chocolate cakes to reduce the calories. So, this is the time to try.
![chocolate](/upload/resize_cache/iblock/2a7/720_479_1c82eeed9a8bc26474052bb7ce100fd7b/19.jpg)
Ingredients:
- Oil – 1 glass;
- Brown sugar – 1 glass;
- Vanilla extract – 1 tea spoon;
- Lemon – 1 pc;
- Boiled water;
- Boiled beetroot – 250 g;
- Dark chocolate (at least 70% cacao) – 100 g;
- Flour – 2 glasses;
- Baking powder – 2 tea spoons;
- Salt – 1/3 tea spoon;
- Nuts and sugar powder for dressing – per 2 tbsp.
Step 1
![шоколад](/upload/resize_cache/editor/e4d/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/1_82261b.jpg)
Pour oil in a bowl, add sugar.
Step 2
![шоколад](/upload/resize_cache/editor/8dc/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/2_715a42.jpg)
Mix up. Add vanilla extract.
Step 3
![шоколад](/upload/resize_cache/editor/b64/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/3_639c19.jpg)
Press out lemon juice into the glass. Fill in the rest of the glass with boiling water and add to the dough.
Step 4
![шоколад](/upload/resize_cache/editor/9c8/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/4_21576d.jpg)
Stir up to get sugar diluted. Перемешаем, чтобы сахар растворился.
Step 5
![шоколад](/upload/resize_cache/editor/778/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/57d3.jpg)
Grate the beetroot on a big grater.
Step 6
![шоколад](/upload/resize_cache/editor/287/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/6723.jpg)
Add to the dough.
Step 7
![шоколад](/upload/resize_cache/editor/78f/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/7348.jpg)
Put aside a couple of chocolate pieces for dressing and finely chop the rest of the chocolate bar and stir up to the dough.
Step 8
![шоколад](/upload/resize_cache/editor/06c/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/8111.jpg)
Sieve the flour into the other bowl.
Step 9
![шоколад](/upload/resize_cache/editor/0ff/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/9954.jpg)
Add cacao, baking powder and salt. Stir up.
Step 10
![шоколад](/upload/resize_cache/editor/0b9/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/10803.jpg)
Add dry ingredients into liquid and stir up.
Step 11
![шоколад](/upload/resize_cache/editor/93a/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/11543.jpg)
The dough will be thick and have a crimson color.
Step 12
![шоколад](/upload/resize_cache/editor/576/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/12b39.jpg)
Grease a split pan with oil.
Step 13
![шоколад](/upload/resize_cache/editor/de7/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/13a90.jpg)
Pour the dough into the pan. Put into the oven pre-heated until 180 degrees for 40-50 minutes (Mine was staying for 50 minutes). Check for readiness with a toothpick. If it gets beetroot (almost always happens), the toothpick won’t be 100% dry. Take it into consideration. What is more important – there is no dough left on the toothpick.
Step 14
![шоколад](/upload/resize_cache/editor/160/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/14df5.jpg)
Finely chop the left over chocolate and nuts for dressing, while baking the cake.
Step 15
![шоколад](/upload/resize_cache/editor/ef6/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/15b95.jpg)
Take out the cake from the oven and let it cool down completely.
Step 16
![шоколад](/upload/resize_cache/editor/03b/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/162c6.jpg)
Put on the plate and top with sugar powder.
Step 17
![шоколад](/upload/resize_cache/editor/7d5/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/17d0a.jpg)
Dress with nuts and chocolate.
Step 18
![шоколад](/upload/resize_cache/editor/f09/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/189b3.jpg)
There is a glimpse of beetroot in its taste. It didn’t disturb me. The consistence level of the cake is very good.
Bon appetite!
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