Ingredients
3 cups grated, precooked beetroot
4 eggs
1/2 cup olive oil
1/2 cup raw honey
1 tablespoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup raw cacao
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Preheat oven to 170C (350F). In a food processor or blender, beat the beetroots, eggs and olive oil. Add the honey, vanilla extract, baking soda, sea salt and spices. Blend well. Add the cocoa powder and coconut flour and mix until well incorporated. Pour into a greased cake pan of choice. I used a 9-inch diameter tart pan. Bake for 35-45 minutes, or until an inserted toothpick comes out clean. Cool completely before cutting and serving. Garnish as desired.
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons