Melt the chocolate over steam. Add 3 tablespoons of olive oil into the liquid chocolate and let it cool. Preheat the oven to 180 °C, grease a baking dish (diameter 25 cm) with oil and sprinkle with flour.
Beat the eggs with a pinch of salt and granulated sugar. Mix the rest of the olive oil (10 tablespoons) into the resulting foam and finally mix in the sifted flour with baking powder, cocoa, cinnamon and soda water (60 ml). At the end, we also add melted chocolate and grated boiled beetroot. Bake for 40 minutes in a cake tin at a temperature of 180 °C.

Mix the cheese spread with powdered sugar and finally add the whipped cream. Cover the cooled sponge with the mixture and sprinkle with ground walnuts.
The cake should remain airy and light, the consistency is more reminiscent of gingerbread, and the body also combines well with lemon glaze, jam or chocolate glaze.

boiled beetroot 260 g
semolina flour 210 g
chocolate 90 g
eggs 3 pcs
olive oil 13 tbsp
cocoa 40 g
baking powder 13 g
ground cinnamon 1 tbsp
granulated sugar 90 g
soda water 60 ml
whipped cream 200 ml
fresh cheese spread/Philadelphia type 170 g
powdered sugar 2 tbsp
ground walnuts 60 g

servings: 12
preparation time: 55 min