chocolate beetroot cake

Based on a classic French chocolate cake recipe, this cake is beautifully moist with added beetroot purée for a dense, bitter-sweet chocolate dessert. The recipe is divided into separate parts, but is well worth the extra effort. To simplify the process, use pre-cooked beetroots.

chocolate beetroot cake

Makes one 20cm single layer cake

5 tbsp coconut sugar

275g dark chocolate (min. 70%), roughly chopped

75g unsalted butter of your choice

2 tsp vanilla extract

5 free-range eggs, separated

100g beetroot purée

40g spelt flour

Pinch of salt

To prepare beetroot purée:

Wash, trim and halve 150g beetroots and place in a suitable baking tray.  Pour in enough water to cover the bottom of the tray and cover with foil.  Bake at 240 degrees C / 475 degrees F for about 1 hour or until cooked through.  You can also boil the beetroot if you prefer.  Allow to cool, then use a food processor to puree until smooth.  Measure 100g for the recipe.

For the cake:

1. Preheat oven to 160 degrees C / 325 degrees F.  Grease a 20cm round springform cake tin with butter and sprinkle with a little coconut sugar.  Roll the sugar around the tin to coat all sides and tap the rest out.

2. Melt chocolate pieces, butter and sugar in a large heavy based pot over low heat.  As soon as chocolate and butter melts, remove from heat and beat in egg yolks one at a time.  Stir in the beetroot purée and flour and set aside.

3. In a large bowl, beat egg whites with the salt until stiff and glossy.  Beat in about a third of the egg whites into the chocolate mixture and gently fold in the rest, until there are no remaining white streaks in the mixture.  Do not over mix.

4. Pour into the prepared cake tin, tapping it gently to release any bubbles.  Bake for 35 - 40 minutes.  To test if the cake is done, the top should spring back when touched lightly.  Cool for 10 minutes then remove the sides of the cake tin and let the cake cool completely on a wire rack.  The cake will deflate when cool. Serve topped with berries, chopped or flaked nuts or a light dusting of sifted icing sugar.