Chocolate beetroot cake + ingredients directions 1 teaspoon baking powder 1 ½ tablespoons cocoa powder flour for dusting – plain flour 250g grated raw beetroot Pre-heat oven to 180°c. Lightly grease a spring form cake tin. Dust the side with flour, tap to remove any excess & line base with baking paper. Place 200g of the chocolate into a heat proof bowl and place over simmering water until melted. Do not allow the bowl to touch the water. Place beetroot into a bowl. Separate the eggs placing the yolks with beetroot. Add the sugar, almond meal, cocoa powder and chocolate. Mix well. Whisk egg white to stiff peaks. Carefully fold the egg whites into the beetroot mixture until just combined. Do not over mix. Place into prepared cake tin and even with a spatula. Cook for 50 minutes or until a skewer comes out clean. Allow to cool. Melt remaining chocolate and drizzle over the top. Serve on its own or with vanilla bean ice-cream. 300g dark chocolate 70% 150g caster sugar 120g almond meal 4 x large eggs olive oil