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Chocolate Beetroot Cake
Servings: 8
: 539 kcal
Author: Just Jo
Ingredients
  • 250 g beetroot cooked in their skins then peeled and puréed well.
  • 200 g dark chocolate
  • 4 tbsp hot espresso
  • 200 g butter
  • 135 g plain flour
  • A heaped tsp baking powder
  • 3 tbsp cocoa powder
  • 5 eggs separated
  • 190 g golden caster sugar
Instructions
  1. Melt the chocolate, butter and espresso together. Stir in the beetroot purée and egg yolks.
  2. Sift over the flour, baking powder and cocoa and mix in.
  3. Whisk the egg whites until stiff then pour in the sugar gradually as for making meringue.
  4. Fold into the chocolate mixture and then transfer to a greased and lined 8 inch round cake tin.
  5. Place in a preheated oven to 180˚C, immediately turning down to 160˚C and baking for approximately 40 minutes - the centre should wobble a little but the edges be fully cooked.
  6. Cool in the tin before unmoulding and serving with creme fraiche whilst still warm.
Recipe Notes

Adapted from Nigel Slater's book, Tender Volume I