Ingredients
- 250 g cooked beetroot
- 200 g sugar
- 184 g oil
- 200 g flour
- 50 g cocoa powder
- 3 eggs
- 1 tbsp. baking soda
- 1 tsp baking powder
- 100 g dark chocolate
- 1 pinch of salt
- Icing
- 100 g dark chocolate
- 50 g butter
Instructions
- Preheat the oven to 180°C (gas mark 6).
- Break the eggs, separating the whites from the yolks, and insert the whisk. Put the egg whites and salt in the bowl, then whisk for 3 min/speed 3.5 or until stiff. Remove the whisk. Save the beaten egg whites for later.
- Clean the bowl.
- Put the chocolate in the bowl and grate for 10 sec/speed 5, 6 or 7 and set aside.
- Put the beetroot in the bowl and chop for 5 sec/speed 5. Transfer to a bowl and set aside.
- Add the sugar, egg yolks, whisk and mix for 2 mins/speed 2, remove the whisk.
- Add the oil, flour, cocoa powder, bicarbonate of soda and baking powder and mix for 20 sec/ speed 4.
- Â Add the grated beetroot and mix for 40 seconds on speed 4.
- Gently fold in your mixture with the beaten egg whites and fold in the chocolate.
- Prepare a baking tin with greaseproof paper or simply coat with oil and pour in the batter. Bake for 45-50 minutes and leave to cool.
- For the chocolate icing, place the chocolate in the bowl and blend for 10 sec/speed 10.
- Add the butter and melt for 3 mins/55°C/speed 1.
- Spread the chocolate icing over the cake and leave to cool.
Recipe & Picture: Liz Sinner
