Vegetarian // Nut-Free // Gluten-Free
Preheat the oven to 180℃.
Remove the ends from the beetroot and peel. Grate the rest of the beetroot (by hand or using a food processor).
Next melt the chocolate in a bowl over a pan of boiling water. Once melted, put the bowl of chocolate aside.
Add the sugar and the butter to a bowl and cream until light and fluffy. Add the eggs one at a time, whisking until the mixture is creamy.
Add the ground almonds, baking powder and coco powder and gently fold in the mixture.
Mix the beetroot with the cooled melted chocolate until all of the beetroot gratings are covered. Combine the beetroot with the flour mixture.
Grease a cake tin with a small amount of butter and add the mixture, patting it down so it’s flat. Put in the oven for 45-50 minutes, keeping an eye on the top so that it doesn’t burn.
Once cooked, leave to cool for around 10 minutes before removing it from the tin and sprinkling icing sugar over the top of the cake. Serve with raspberries and a dollop of crème fraiche.
300g raw beetroot
150g 85% dark chocolate
100g light muscavado sugar
3 free-range eggs
100g ground almonds
1tsp baking powder (gluten-free)
25g cocoa powder
A little icing sugar, to decorate
Raspberries, to decorate (optional)