Yes, yes, you read correctly, a brownie that carries beet. And it is delicious. This vegetable gives it a special juiciness but hardly adds any flavor. Encourage us to prepare it if you like brownies.
And on the surface we put a crust that will give it a crisp touch and a slight hazelnut flavor.
The beets I have used are the ones they sell already cooked. Like the one that can be used in the beet cream and fresh cheese or cold beet cream with olives.

Chocolate and beet sponge cake

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Original chocolate and beet sponge cake with a hazelnut crust on the surface. Juicy, with a lot of chocolate flavor and great.

Ascen Jimenez

Kitchen: Modern
Recipe type: picnic
Calories: 200
Rations: 10-12

Preparation time: 15M
Cooking time: 50M
Total time: 1:5 p.m.

Ingredients

For the surface crust:

30 g of raw hazelnuts
40 g brown sugar
The white of an egg
5g milk

For the cake batter:

250 g of beetroot already cooked and peeled
5 eggs
190 g of sugar
180 g of butter in chunks
80 g of chocolate fondant
80 g of bitter cocoa powder
20g milk
150 g flour
1 teaspoon of yeast (about 5 g)

Preparation

We start the recipe by preparing what will be the crust of the cake. We put the hazelnuts, the brown sugar, the egg white and the milk in the glass. We crush and mix in progressive speed 5-10. We take out and reserve because we will use this mixture at the end of the recipe (it will go over the cake dough).
Without having to wash the glass, we put the eggs, beets and sugar in it. We program 3 minutes, speed 5. We take out and reserve in a bowl.
We put the fondant chocolate in the glass and crush it a few seconds at speed 10. We incorporate the butter and program 7 minutes, 37º, spoon speed, until everything melts. If we see that there are still pieces, we program a few more minutes at the same speed and temperature.
We put in the glass the mixture that we had made previously and that we have reserved (eggs, beets and sugar). Also the cocoa powder and the 20 g of milk. We program 20 seconds, speed 4.
Add the flour and yeast and mix 8 seconds, speed 8.
We put the mixture in the mold, greased previously if we consider it necessary. Mine is 23 cm in diameter and removable.
On the chocolate mass we place the mixture that we have prepared at the beginning, which will be the crust. We distribute it regularly on the surface, helping us with a spoon.
We bake at 180º for 40-50 minutes, depending on our oven.

Notes

If we want the crust not to have too large pieces of hazelnut, we can first crush the hazelnuts and the sugar and incorporate and then mix the rest of the ingredients (egg white and milk)

Equivalences with TM21

More information - Beet cream and fresh cheese, Cold beet cream with olives

ThermoRecetas

Chocolate and beet sponge cake