Do you have any chocolate left over from the Easter weekend? Do you want to use it for a delicious dessert?
To quote Michaël Sels: Go for more, not less! More vegetables, more fruit, better health.
We gladly share one of Michaëls mouthwatering recipes: to help you stay away from chocolate and get a portion of healthy veggies instead!
The earthiness of beetroot combined with the bitterness of dark cocoa is truly delicious. Using vegetables in desserts may not sound like an obvious choice, but with this recipe, you will be surprised: after all, the dessert consists fo 40 percent beetroot. Enjoy a long and healthy life!
500 g cooked beetroot
100 g margarine
200 g (dark) chocolate (> 70%)
220 g sugar
100 g wholemeal flower
50 g cocoa powder
1 tsp baking powder
250 g yogurt
Let’s get started
1. Preheat the oven to 185 °C.
2. You can find boiled red beetsin the supermarket. Let them drain for a while before processing them. Blend the drained beets in a blender until smooth.
3. Remove 1 tbsp puree from the blender and set aside.
4. Melt the margarine and the chocolate over medium heat or in the microwave. Make sure you don’t overheat, because chocolate burns from 60 °C and ruins your recipe.
5. Pour the beet puree into a large bowl, then stir sugar and eggs into the melted chocolate.
6. Sift the flour, baking powder and cocoa powder into the batter.
7. Pour batter into a baking tin lined with baking paper. First bake the brownie in the oven for 60 minutes.
8. Now cover the top of the cake with a piece of aluminum foil and bake for another 20 minutes. Let it cool.
9. Mix the remaining portion of beetroot puree with the yogurt.
10. Cut the cooled brownie into pieces. Finish with a good scoop of yogurt.