My first thought – what a strange combination, chocolate and beetroot. But you would be surprised at just how good the flavour combination is. It’s light, fluffy, incredibly moist (due to the beetroot) and well worth being served with a dollop of whipped cream on the side! The only downside to this recipe is that there’s quite a long bake time, and there’s lots of washing up to do (you need 4 different bowls). I think the cake itself makes up for that though!
Chocolate and beetroot cake
400g dark chocolate (60% cocoa), coarsely chopped
6 eggs, separated
150g caster sugar
200g beetroot (1 large), very finely grated
100ml cream, whisked to soft peaks
75g almond meal
butter, for greasing
good quality cocoa powder, double cream or ice cream, to serve
Preheat oven to 175 degrees C. Melt chocolate in a heatproof bowl over a saucepan of simmering water until smooth (3-5 minutes). Set aside.
Meanwhile, whisk yolks and two-thirds of sugar in an electric mixer until pale and creamy (3-5 minutes). Add melted chocolate and grated beetroot, stir to combine and set aside.
Whisk egg white in an electric mixer to soft peaks, add remaining sugar and whisk until smooth and glossy. Fold cream and egg white through chocolate mixture, then fold through almond meal, spoon into a 20cm-square watertight cake tin, buttered and lined with baking paper. Place in a roasting pan, pour in enough boiling water to come halfway up sides of tin and bake for 45 minutes, then reduce oven to 150 degrees C and bake until cake springs back when lightly pressed (30 minutes).
Turn off oven, cool cake in oven for 20 minutes, then run a knife around the sides and cool pan for another 15 minutes before turning out. Dust with cocoa powder and serve with cream or ice cream.
This recipe is from Australian Gourmet Traveller.
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