Chocolate Beetroot Cake
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Chocolate Beetroot Cake
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Healthy Chocolate Beetroot Cake. Gluten free, flourless, reduced in butter and sugar, it's so moist and fudgy, it's best on its own without any frostings or toppings.
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Ingredients
- 200 g (7oz) dark chocolate (bittersweet) minimum 60% cocoa solids
- 100 g (3.5oz/1 stick) butter unsalted
- 1 teaspoon soluble coffee powder
- 100 g (3.5oz/½ cup) cane sugar
- 3 eggs organic
- 3 egg whites organic
- 230 g (8oz) cooked beetroot, grated or puréed organic (250g before peeled)
- 25 g (1oz/¼ cup) ground almonds or hazelnuts
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Instructions
- Line the bottom of the cake tin with baking parchment and preheat the oven to 180°C fan/200°C/400°F/Gas 6.
- Set a bowl with the broken chocolate pieces, butter and coffee over a pan with a little simmering water (double boiler/bain-marie). Ensure the bowl doesn't touch the water.
- Once melted, stir in the sugar. Take off the heat, gradually add the eggs and whites into the mixture (no need to beat the whites - just stir well into the mix), stirring well after each addition. Stir in the grated (or puréed) cooked beetroot and ground almonds/hazelnuts.
- Pour the mixture into a lined (non-stick) cake tin and bake for 25 minutes.
Notes
- Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
- If you prefer a cream cheese frosting on top, use my recipe topping for carrot cake muffins using either full or half fat cream cheese.
- Nutrition per 82g slice: 7g protein; 15g carbohydrates; Glycemic Index: 7
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