Ingredients
- 130g plain flour
- 1 teaspoon baking powder
- 4 tablespoons cocoa
- 200g good quality dark chocolate
- 80ml strong espresso, hot
- 170g butter, diced
- 5 eggs, separated
- 225g cooked beetroot and pureed
- 200g sugar
- icing sugar, for dusting
- butter, for greasing
- Grease a springform cake tin with butter and preheat oven to 180 degrees C.
- In a bowl, combine the flour, baking powder and cocoa.
- Break the chocolate into small bits and melt in a bowl over a pan of simmering water. When almost melted, add espresso and stir. Add butter piece by piece, stirring until all is melted. Let cool a few minutes.
- Beat the egg yolks and add to the chocolate then fold in the pureed beetroot.
- Beat the egg whites until stiff and then beat in the sugar. Fold the egg whites into the chocolate mixture, then fold into the flour mixture.
- Pour the batter into the prepared tin and bake on the middle rack 45-50 minutes. This is a moist cake so the skewer test should have a few crumbs. Let cool 2 hours, then sprinkle with icing sugar.