Chocolate cake with meringue spirits

Name: Chocolate cake with meringue spirits
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 10
Ingredients: 2 Protein (size M); 1 pinch Salt; 275 g Sugar; 175 g pre-cooked vacuum-packed beetroot; 150 ml Sunflower oil; 3 Eggs (size M); 150 g Flour; 1 1/2 TSP. Baking Powder; 60 g Cocoa powder; 1/2 package Vanillin sugar; 200 g Whipped cream; 200 g Dark chocolate coating; 25 g Coconut oil; 7-10 Tbsp Fat and flour; 7-10 Tbsp Disposable piping bag; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 10

2 Protein (size M)
1 pinch Salt
275 g Sugar
175 g pre-cooked vacuum-packed beetroot
150 ml Sunflower oil
3 Eggs (size M)
150 g Flour
1 1/2 TSP. Baking Powder
60 g Cocoa powder
1/2 package Vanillin sugar
200 g Whipped cream
200 g Dark chocolate coating
25 g Coconut oil
7-10 Tbsp Fat and flour
7-10 Tbsp Disposable piping bag
baking paper

Directions

1
Beat the egg white and salt until stiff, slowly adding 100 g of sugar. Continue beating until the sugar has dissolved and a shiny mass has formed.
2
Pour the beaten egg white into a piping bag with a medium-sized perforated spout and spray about 12 medium-sized tuffs onto a baking tray lined with baking paper. In a preheated oven (electric cooker: 90 °C/ circulating air: 65 °C/ gas: see
3
manufacturer) bake for about 1 1/2 hours. Open the oven door and let the meringue tuffs cool down.
4
Meanwhile drain the beetroot, chop it finely and put it in a bowl with the oil, mash it finely. Add the eggs bit by bit. Mix flour, baking powder, cocoa, remaining sugar and vanillin sugar.
5
Add to the vegetable puree and mix to a smooth dough. Grease a springform pan (20 cm Ø) and dust with flour. Pour in the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
6
manufacturer) bake for about 40 minutes.
7
Remove from the oven and leave to rest in the mould for about 10 minutes. Turn out onto a cake rack and let it cool down. Bring cream to the boil in a small pot. Remove from the stove. Chop the chocolate coating. Add couverture and coconut oil to the cream and let it melt while stirring.
8
Chill for about 10 minutes. Spread the cake except for 1 tablespoon for garnishing. Pour the rest of the chocolate cream into a piping bag with a very small perforated nozzle and garnish the meringue tuffs with dots as faces.
9
Allow to dry. Garnish cake with meringue tuffs and cut into pieces.