Recipe Index

Ingredients

• 7 oz butter, plus extra for greasing
• 9 oz cooked and peeled beetroot
• 7 oz dark chocolate (70% cocoa solids)
• 4 tbsp hot espresso coffee
• 5 oz plain flour
• 1 heaped tsp baking powder
• 3 tbsp cocoa powder
• 5 free-range eggs, separated
• 6¾ oz golden caster sugar
• Crème fraîche or double cream, to serve

Method

1. Heat the oven to 350°F, grease an 8-inch cake tin with a little butter, and line the bottom with a disc of baking parchment.
2. Blend the beetroot in a food processor to a rough purée.
3. Melt the chocolate in a bowl set over a pan of hot water without the bowl touching the water, then pour in the hot coffee.
4. Stir the butter into the chocolate in small pieces and leave it to soften, then remove the bowl from the heat and cool the mixture slightly.
5. Sift the flour, baking powder, and cocoa together in a bowl and set them aside.
6. Whisk the egg yolks in a bowl until frothy, stir them into the chocolate and butter mixture, and fold in the beetroot purée.
7. Whisk the egg whites in a separate clean bowl until stiff peaks form when the whisk is lifted, then fold in the golden caster sugar.
8. Fold the sugared egg whites into the chocolate mixture, then fold in the sifted flour and cocoa mixture.
9. Pour the batter into the prepared tin and bake for 40 minutes until a skewer inserted into the cake comes out clean.
10. Cool the cake in its tin, then serve it with crème fraîche or double cream.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data