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Ingredients
Sponge
- 250 g beetroot raw, peeled, cut in pieces (see tip)
- 250 g dark chocolate small pieces or callets
- 200 g light brown muscovado sugar
- 100 g self-raising flour
- 50 g ground almonds
- 100 g sunflower oil plus extra for greasing
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 1 tsp natural vanilla extract
- 2 large eggs
Icing
- 80 g vanilla sugar
- 200 g cream cheese
- 50 g dark chocolate roughly chopped, for garnishing
- Nutrition
- per 1 slice
- Calories
- 549 kcal / 2299 kJ
- Protein
- 7.5 g
- Fat
- 35.9 g
- Carbohydrates
- 48.9 g
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