Prajitura cu ciocolata si sfecla / Chocolate beetroot cake

Va plac prajiturile glazurate cu ciocolata? Just kidding, e intrebare retorica, seriously, cui nu ii plac? :)))) Prietenii mei de la Green Sugar au indeplinit visul celor la dieta si au creat banutii de ciocolata belgiana fara zahar, amaruie sau cu lapte. Sunt absolut geniali, iar pentru ca facem echipa buna impreuna, eu am pregatit o super praji cu ciocolata si sfecla :)

Ingrediente (8 portii):

300g sfecla rosie fiarta
125g banuti de ciocolata
4 oua
60ml ulei de cocos
125g nuci macinate
2 lg cacao
100g indulcitor Green Sugar
1 lgt praf de copt
1 lgt extract de vanilie
1 praf de sare
topping: 100g banuti de ciocolata, 1 lg ulei de cocos

Topim banutii de ciocolata la bain-marie (deasupra unui bol cu apa fierbinte). Intr-un bol mare amestecam sfecla pasata cu blenderul, galbenusurile, uleiul de cocos si vanilia. Adaugam ciocolata topita, indulcitorul, pudra de cacao, praful de copt si un praf de sare.

Amestecam bine, apoi adaugam si nucile macinate. Batem albusurile spuma si le incoporam usor si pe acestea in compozitie, usor, cu o spatula in 2 transe.

Turnam compozitia intr-o forma rotunda cu fund detasabil (23cm diametru) unsa cu ulei si tapetata cu hartie de copt si coacem prajitura aprox 50 de min la 170C, pana trece testul scobitorii.

Pentru glazura topim la bain-marie banutii de ciocolata, adaugam uleiul de cocos si amestecam bine. Scoatem prajitura din forma, turnam glazura deasupra si gata :) Pofta maaaaare!

ENGLISH VERSION

Do you like chocolate cakes? Just kidding, that’s a rhetorical question, who doesn’t?? :)) I made a super delicious sugar-free chocolate and beetroot cake :) You’ve got to try it!

Ingredients (8 servings):

300 g beetroot, cooked
125 g sugar-free dark chocolate
4 free range eggs
60 ml coconut oil
125 g ground walnuts
2 tbsp cocoa powder
100 g stevia erythriol
1 tsp baking powder
1 tsp vanilla extract
1 pinch of salt
topping: 100 g sugar-free dark chocolate, 1 tbsp coconut oil

Melt the dark chocolate over a pot of simmering water (bain-marie). In a large bowl mix the blended beetroot puree, egg yolks, coconut oil and vanilla. Add the melted chocolate, sweetener, cocoa, baking powder and salt.

Mix well, then add the ground walnuts as well. Whisk the egg whites until they form stiff peaks, then gently fold them into the mixture using a spatula, in 2 batches.

Pour the dough in a round spring form pan (23 cm diameter) greased with oil and lined with baking paper. Bake the cake for about 50 min at 170 C, until a skewer inserted in the center comes out clean. For the topping melt the chocolate over a pot of simmering water and mix it with the coconut oil. Take the cake out of the pan, drizzle the topping all over and that’s it! :) Enjoy!