Chocolate cake with meringue spirits

Ingredients

Directions

1. 1

   Beat the egg white and salt until stiff, slowly adding 100 g of sugar. Continue beating until the sugar has dissolved and a shiny mass has formed.

2. 2

   Pour the beaten egg white into a piping bag with a medium-sized perforated spout and spray about 12 medium-sized tuffs onto a baking tray lined with baking paper. In a preheated oven (electric cooker: 90 °C/ circulating air: 65 °C/ gas: see

3. 3

   manufacturer) bake for about 1 1/2 hours. Open the oven door and let the meringue tuffs cool down.

4. 4

   Meanwhile drain the beetroot, chop it finely and put it in a bowl with the oil, mash it finely. Add the eggs bit by bit. Mix flour, baking powder, cocoa, remaining sugar and vanillin sugar.

5. 5

   Add to the vegetable puree and mix to a smooth dough. Grease a springform pan (20 cm Ø) and dust with flour. Pour in the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

6. 6

   manufacturer) bake for about 40 minutes.

7. 7

   Remove from the oven and leave to rest in the mould for about 10 minutes. Turn out onto a cake rack and let it cool down. Bring cream to the boil in a small pot. Remove from the stove. Chop the chocolate coating. Add couverture and coconut oil to the cream and let it melt while stirring.

8. 8

   Chill for about 10 minutes. Spread the cake except for 1 tablespoon for garnishing. Pour the rest of the chocolate cream into a piping bag with a very small perforated nozzle and garnish the meringue tuffs with dots as faces.

9. 9

   Allow to dry. Garnish cake with meringue tuffs and cut into pieces.