150 g  Pure chocolate (70% cacao)

350 g boiled beets

1 tsp vanilla- extract

3 eggs

1 pinch of salt

200 g sugar

35 g flour

50 g ground almonds

70 g cocoapowder

2 tsp baking powder

3 tbsp OliveOil Agrestis Bell’Omio


baking form, baking paper or oil, mixer,  cocoapowder to cover, sieve


Preheat the oven to 160°C. Cover the baking form with the paper/oil. Melt the chocolate au bain-marie. Remove the peel of the beets and mash them. Add the vanilla-extract and mix this. Beat the eggs with the salt, add the sugar little by little and beat until lightyellow, foamy and thick. Gently mix the mash and melted chocolate. Mix the flour with the almonds, cocoapowder and bakingpowder. Mix the wet ingredients with the dry.

Pour the dough in the baking form and bake ca 50-60 minutes. Leave in the form for ca 30 minutes. Take the cake out of the form, sieve some cocoapowder over and cut into squares.