Beetroot cake with ganache and raspberries

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Chop 200 g chocolate. Bring 75 g cream to the boil. Add the chopped chocolate, remove from the heat and mix with a whisk to a smooth mixture. Stir in 25 g butter. Pour into a bowl and place in a cool place covered with foil for at least 2 hours.

2. 2

   Coarsely chop 100 g chocolate and melt over a warm water bath. Cut beetroot into large pieces, puree in a tall container.

3. 3

   Cream 150 g butter, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in liquid chocolate. Mix flour and baking powder and stir in alternately with the puree.

4. 4

   Pour into a greased, floured box form (11 x 30 cm; 1.75 litre capacity) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes.

5. 5

   Remove and let it cool down.

6. 6

   Remove the chocolate from the fridge and whip until creamy. Carefully remove the cake from the mould, place on a plate and cut in half horizontally. Spread the ganache on the bottom half of the cake.

7. 7

   Place the upper half on top and chill for at least 30 minutes.

8. 8

   Grate 50 g of chocolate with a peeler into small rolls. Break 150 g chocolate into pieces and put them into a pot with 125 g cream. Melt at low heat while stirring. Place the cake on a grid and cover with icing.

9. 9

   Raspberries selected. Decorate cake with raspberries and chocolate rolls.

Nutrition Facts

KCAL
410 kcal

CARBS
36 g

FATS
26 g

PROTEINS
6 g