Ingredients: 250g dark chocolate (70%) Purified 250g raw beetroot 4 eggs (L size) 150 g brown sugar 120 g finely ground almonds 1 teaspoon baking powder 1 tbsp cocoa flour and CL.oil (vegetable) for greasing the walls of the mold for baking yogurt for submission 1. Preheat the oven to 180C. 2. On the bottom of the form put the parchment paper and wall grease with butter and sprinkle with flour 3. In a water bath melt the 200g of chocolate (! boiling water should not touch the bowl with chocolate) 4. Grate on a fine grater beets and pour into a large bowl. 5. 4 eggs split into whites and yolks. Whites in a separate bowl, and add the yolks to the beetroot and mix thoroughly. 6. Add the sugar, almonds, baking powder, cocoa and melted chocolate to the beet. Mix well. 7. Proteins whisk until soft peaks form and add to the dough. Mix gently with circular movements from the bottom up, while turning the bowl. 8. Pour the batter into the prepared form and bake for 35 -40 minutes. Readiness check wooden skewer. 9. When the cake has cooled slightly, you can safely rem
