Chocolate and Beetroot Cake
Moist, delicious and easy to cook, this gorgeous chocolate cake is suitable for all kinds of occassions. It contains barely any flour, and can easily be made gluten free by using a gluten-free flour to dust the sides of your cake tin.
- olive oil
- plain flour for dusting
- 300g good-quality dark chocolate
- 250g raw beetroot
- 4 large free-range eggs
- 150g caster sugar
- 120g ground almonds
- 1 teaspoon baking powder
- 1 tablespoon good-quality
- cocoa powder
Preheat oven to 180°C.
Grease a 20cm cake tin and line the base with a circle of greaseproof paper that has been cut to size. Dust sides with flour and tap to remove excess.
Melt 200g of the chocolate.
Peel the beetroot and then grate with the coarse side of your grater.
Separate the egg whites and whisk separately till you have stiff peaks.
Mix the egg yolks with the beetroot and then mix together well with the sugar, almonds, baking powder, cocoa powder and melted chocolate.
Gently fold in the egg white mix till combined but don’t over mix.
Bake in the oven for around 50 minutes or until it has cooked right through.