Beet cake

Start by melting the chocolate in a bain-marie or in the microwave at 30-second intervals while stirring.

Put it in your food processor. Add the cooked beets. You can use canned beets, but be sure to drain the liquid well.

Then add the dates. If your chocolate already contains sugar, you can omit the dates. If not, add 50 to 100g, depending on how sweet you like it.

Mash well until you see no lumps in the dough and the dough is smooth and uniform.

Pour the mixture into a medium round or rectangular bowl, but always lined with parchment paper to make it easier to unmold. Spread evenly and smooth the surface. You can even serve it in small glasses.

Slice some strawberries, banana or the fruit of your choice and place it on the surface of the cake, pressing it down a little into the mixture.

Chill for at least 3 hours in the refrigerator. Unmold, slice and enjoy. But always keep it in the refrigerator.