Chocolate and Beetroot Cake

A beautifully moist chocolate cake that really hits the sweet spot

Chocolate and Beetroot Cake
Serves 16
A beautifully moist chocolate cake that really hits the sweet spot
  1. 250g raw beetroot, peeled and quartered
  2. 300g good-quality dark chocolate
  3. 120g ground almonds
  4. 4 large eggs, separated
  5. 8.5g cocoa powder
  6. 4g baking powder
  7. 150g caster sugar
  8. Plain flour, for dusting
  9. Olive oil, as required
  10. Natural yogurt, to serve
  1. Preheating the over to 180 degrees C. Grease the interior of a 20cm round spring-form pan with few drops of olive oil and line its base with circular baking paper. Sprinkle small amount of flour within sides of the pan to coat lightly and tap off any excess.
  2. Break 200g of the chocolate into smaller chunks and place them in a heatproof bowl. Place the bowl on a slightly larger pan with simmering water while making sure that its base doesn’t touch the hot water. Cook the chocolate over medium heat, stirring at times, until it melts completely and remove from heat; set aside to cool slightly.
  3. Grate the beetroot chunks into coarse shred using a food processor equipped with a grater attachment. Place it into a large mixing bowl, separate the eggs and add the egg yolks over to the mixture. Set the egg whites aside in a separate bowl and save for later. Pour the melted chocolate into the beetroot mixture followed by the cocoa , baking powder, almonds as well as sugar. Stir them all together until they are mixed thoroughly into smooth mixture.
  4. Beat the egg whites rigorously with an electric mixer at high speed until they form stiff peaks and fold ¼ of it into the beetroot mixture. Fold in the rest until just combined and transfer the cake mixture into the prepared pan. Smooth out the surface with a spatula and place in the preheated oven. Bake for 50 minutes until the cake is baked through and it puffs up.
  5. Check its done by inserting a skewer through its center which should come out clean. Remove from the oven and cool the cake slightly while it’s still in the pan. Turn it carefully onto a cooling rack and let it stand until it cools down to room temperature.
  6. Melt rest of the chocolate in a similar fashion as mentioned above and drizzle it over the cake. Cut out thick wedges and serve alongside a dollop of natural yogurt.
  1. Level: Medium