Beetroot and chocolate cake

Preparation

Preheat the oven to 175 °C.

Melt the chocolate and butter in the microwave on a low setting. Peel the beetroot and grate finely. Combine the dry ingredients.
 
Beat the eggs (once at room temperature) until foamy. Add the chocolate and butter mixture to the beaten eggs and stir to form a smooth batter. Add the dry ingredients and the grated beetroot and mix well. Line a springform tin (Ø 20 cm) with baking paper, grease, and pour in the mixture.

Bake on the middle shelf of the oven for approx. 20 minutes. Reduce the oven temperature to 150 °C and bake for another 20-25 minutes.

Prepare the icing while the cake is cooling. Melt the chocolate for the icing in the microwave on a low setting. Bring the milk to the boil and add to the chocolate. Mix all ingredients to a smooth dough.

Pour the icing over the cooled cake and decorate with ground almonds.