Chocolate & Beetroot Cake

Directions

1. 1
   Preheat oven at 180C
2. 2
   Wrap the beetroot in alluminum foil and roast for 50 minutes
3. 3
   Let it cool. Then peel by scraping skin with the foil. puree in blender
4. 4
   In a mixer with the flat beater attachment combine the butter, beetroot puree, eggs, maple syrup, philadelphia cream cheese and heavy cream. Mix well until well combined
5. 5
   In a separate large bowl combine all the dry ingredients together. The almond flour, coconut powder, cacao powder, vanilla powder, salt and erythritol
6. 6
   Slowly pour the dry ingredients in the wet mixture and mix until combined
7. 7
   Use a spatula to stir in the mixture the chocolate bark
8. 8
   Butter & dust with almond flour a medium sized rectangular cake baking pan, or line it with baking sheet
9. 9
   Pour the mixture in the baking pan
10. 10
    Bake for 35 minutes at 180C
11. 11
    For chocolate sauce: In a low heat saucepan melt the milk chocolate and the coconut oil for 5 minutes. Drizzle over the cake, and enjoy!