Chocolate cake with cocoa - you say, looking at the photo. And you will be right, but only half. Because there are 2 more important ingredients - beetroot, which gives this brownie moisture and amazing reddish hue, and sweet soy sauce, which is responsible for a pleasant aftertaste.
Boil beets and peel. Grind into a puree with a blender.
Add olive oil to the beet puree.
And sweet soy sauce.
Beat the eggs with sugar until fluffy white foam and pour into the beet puree, mix gently-from the bottom up.
In a separate bowl sift flour, cocoa, add semolina, a pinch of nutmeg and baking powder. Mix. It becomes very tasty if you add some walnuts and raisins
Add dry ingredients to beet mass and mix quickly.
And pour into a mold, greased with butter and sprinkled with semolina or flour. If you bake in a round shape without holes, the cake will be more moist, but it will have to bake a little longer. Check readiness with a match!
Bake under t-180C 25-30 minutes.
Brownie becomes even better-wet, fragrant, gentle.