Ingredients
Ingredients for 10 servings:
- 400g Ardo Beetroot cubes
- 10g Ardo Chili (optional)
- 220g chocolate 70%
- 150g butter
- 3 egg
- 1.5 tbsp vanilla sugar
- 5g salt
- 25g cocoa
- 100g flour
- pecans
Allergens
Egg
Gluten
Preparation
- Cook the beetroot cubes with the chilli in a little water and blend until smooth.
- Melt the chocolate and butter au bain marie.
- Add the vanilla sugar to the eggs and beat until light and fluffy.
- Carefully fold in the cooled beetroot puree, salt and chocolate mixture.
- Now stir in the cocoa and flour, pour into a baking tin, sprinkle with the pecan nuts and bake in the oven at 180°C for 12 to 15 minutes.
Ardo products used in this recipe
