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.

Cooking time — 1,5 hours
Complication — simply

In recipe book

Main ingridient: chocolate
Category: desserts
Kitchen: author, vegetarian

Cause: healthy food, for every day, abstinence
Preparation: oven

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

Pour oil in a bowl, add sugar.

Step 2

Mix up. Add vanilla extract.

Step 3

Press out lemon juice into the glass. Fill in the rest of the glass with boiling water and add to the dough.

Step 4

Stir up to get sugar diluted. Перемешаем, чтобы сахар растворился.

Step 5

Grate the beetroot on a big grater.

Step 6

Add to the dough.

Step 7

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

Sieve the flour into the other bowl.

Step 9

Add cacao, baking powder and salt. Stir up.

Step 10

Add dry ingredients into liquid and stir up.

Step 11

The dough will be thick and have a crimson color.

Step 12

Grease a split pan with oil.

Step 13

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.