Recipe for Chocolate and Beetroot Cake

Preheat the oven to 180 °C.

Blend the cooked beets in a blender with a little water until you achieve a smooth puree. Feel free to add a bit more water if needed.

Melt the chocolate in a double boiler. Break and beat the eggs with the coconut sugar in a bowl until the mixture is frothy, then add the beet mixture.

Mix, add the melted chocolate, and gradually incorporate the cocoa powder, flours, baking powder, and pink salt. Pour the mixture into a silicone mold.

Finally, bake for 30 minutes.