Beetroot Chocolate Cake
Preparation time: 20 minutes
Cooking time: 40 minutes
Nutrition: Per serving
A super-moist and delicious chocolate beetroot cake. Beetroot not only adds sweetness, but also keeps this cake wonderfully moist. Developed by HEART UK Ambassador Emma Broome of Life Acrobat
250g raw beetroot
4 medium eggs
100g white sugar
120g ground almonds
2 tbsp cocoa powder
100g plain chocolate (melted)
Pre-heat the oven to 180C Fan/ 350F.
Grease a 20cm springform cake tin.
Top and tail the beetroot, then peel and cut into quarters. Place this into a food processor and blend until coarse.
Transfer the blended beetroot to a mixing bowl and add the sugar, ground almonds and melted chocolate. Mix together.
Separate the eggs, stirring the yolks into the beetroot mixture and placing the whites in a large mixing bowl.
Use an electric whisk on the egg whites until they form stiff peaks.
Add 1/4 of the egg whites to the beetroot mix and gently fold in, to loosen the mixture. Add the remainder of the egg whites in the same manner.
Transfer the mix into the prepared cake tin and bake for 40 minutes, testing with a skewer to ensure that it comes out clean. Remove from the cake tin and allow to cool.