Servings: 10

Cake: subheading: Cake:
200 gm Butter (melted) 200 gm Butter (melted)
250 gm cooked beetroot (Blended with a stick mixer or similar) 250 gm cooked beetroot (Blended with a stick mixer or similar)
200 gm good quality dark cooking chocolate ( melted) 200 gm good quality dark cooking chocolate ( melted)
4 tbsp Hot Espresso Coffee. 4 tbsp Hot Espresso Coffee.
3 tbsp Cocoa powder 3 tbsp Cocoa powder
135 gm Plain Flour 135 gm Plain Flour
“Good” pinch of Salt ( chocolate and salt is a mix made in heaven) “Good” pinch of Salt ( chocolate and salt is a mix made in heaven)
1 Heaped teaspoon Baking Powder 1 Heaped teaspoon Baking Powder
5 Eggs (separated) 5 Eggs (separated)
190 gm caster sugar 190 gm caster sugar
Chocolate Ganache: subheading: Chocolate Ganache:
½ cup Heavy Cream ½ cup Heavy Cream
120 gm Semi sweet Chocolate 120 gm Semi sweet Chocolate

Cake: subheading: Cake:
Melt the chocolate over a water-bath or in the microwave
Melt Butter and allow to cool slightly.
Mix Cocoa Powder with Hot Espresso Coffee
Mix melted butter with the melted chocolate and the Cocoa coffee mixture.
Sift Plain flour, Salt and Baking powder together.
Whisk the egg whites to a good soft peak and whisk in half the caster sugar to a silky meringue consistency.
Whisk the egg yolks and remaining sugar till creamy
Stir in the chocolate mixture followed by the blended beetroot.
Fold in the Sifted Flour followed by the Whisked egg whites.
Pour into the prepared baking tin and bake in the moderate oven. Test at 40 minutes and continue to cook if required until tested with a skewer in the cake centre and it comes out clean.
Allow to cool in the cake tin before turning it out to cool completely.
Ganache: subheading: Ganache:
Place finely chopped chocolate into a heat-proof glass or metal bowl.
Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
Let the two sit for a few minutes before stirring.
Stir until smooth.

Serve either dusted with Icing Sugar or chocolate ganache icing with chocolate shavings or curls or plain with a good dollop of thickened cream.  Serve either dusted with Icing Sugar or chocolate ganache icing with chocolate shavings or curls or plain with a good dollop of thickened cream.