Chocolate beetroot cake
200 g, chopped
6 medium, separated
½ cup(s), (110g)
2 medium, peeled, finely grated
light thickened cream
½ cup(s), (125ml), lightly whipped
¾ cup(s), (90g)
1 tsp, to dust
- Preheat oven to 175°C or 155°C fan-forced. Lightly spray a 20cm- round cake tin with oil, then line base and sides with baking paper.
- Place chocolate in a medium heatproof bowl over a saucepan of simmering water and cook, stirring, for 3–5 minutes or until melted. In another large bowl, whisk egg yolks and half the sugar until pale and creamy. Fold in melted chocolate and grated beetroot until well combined.
- Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add remaining caster sugar, beating until thick and glossy. Gently fold in egg whites and thickened cream, then fold in almond meal. Spoon mix into prepared tin.
- Place cake tin in a large baking dish. Pour boiling water into baking dish to come halfway up sides of cake tin. Bake for 1 hour 5 minutes or until a skewer inserted in the centre comes out clean. Remove cake tin from baking dish and stand for 10 minutes before turning cake out onto a wire rack to cool. Serve chocolate beetroot cake dusted with cocoa powder.