Fancy a date with a difference – why not get baking together?
If you haven’t yet discovered
the yummy cake combination that is chocolate & beetroot we highly recommend
that you do soon…Ingredients:
· 300g of dark chocolate
· 250g of beetroot
· 4 large eggs
· 150g of golden caster sugar
· 120g of ground almonds
· 1 teaspoon of baking powder
· 1 tablespoon of cocoa powder
· Plain flour
Method:
Start by greasing a 20cm spring-form cake tin then line the bottom with a circle of greaseproof paper - roughly the same size as the base of the tin, and then lightly dust the sides of the tin with flour.
Break 200g of your chocolate into small pieces over a bowl and place on to a pan of simmering water – keep stirring until melted. Be careful not to let the bottom of the bowl touch the water!
Chop your beetroot in half and then grate into a large mixing bowl. Then separate your egg whites from your egg yolks - add the yolks to the beetroot along with the sugar, almonds, baking powder, cocoa powder and melted chocolate, and mix together.
Whisk the egg whites to stiff peaks – you’ll know when they’re done if you turn the whisk upside down and those peaks hold proudly! Now fold a quarter of the egg whites into the beetroot mixture before adding the rest slowly.
Decant the mixture into your cake tin and spread out evenly before baking at 180°C / 350°F / gas mark 4 for 50 minutes, or until cooked.
Tip: Check your
cake is done by
putting a knife through the center. If it comes out clean the cake's
cooked; if not bake for a while longer.
Ta dah! Allow your cake to cool on a wire rack and when you’re ready to serve, melt the remaining chocolate to drizzle!
Voila – and isn’t chocolate an aphrodisiac?
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