6 eggs, room temperature and separated (I always use free range organic)
1 large or 2 small beetroots, peeled and grated (don’t use a fine grater! you will end up with too much liquid)
100 ml pouring cream, whisked until stiff peaks (grass fed if possible)
75 g almond meal
400 g dark chocolate, broken into small uniform pieces (I always cook with 53.8% Callebaut – poor quality chocolate changes the taste of the cake)
150 g raw sugar, or alternatively sweeten with Stevia to taste
pinch of salt
good quality Dutch-process cocoa powder for dusting
extra whipped cream to serve
Preheat the oven to 175C and grease a solid 20cm round or square cake tin and line with greaseproof paper. Melt the chocolate in a heatproof bowl over a saucepan of boiling water. Make sure the water doesn’t touch the bowl, and stir the chocolate constantly. When fully melted, set aside.
Beat the egg yolks in a separate bowl, adding 2/3 of the sugar little by little until pale. Add in the grated beetroot, salt, melted chocolate, and almond meal, then mix well.
Wash your hands so they are free from grease. In a clean bowl, whisk the egg whites form using clean (grease free) utensils. (I usually add a dash of cream of tartar which helps with this process, but is definitely not something you have to use.) Add the rest of the sugar and whisk until stiff peaks form and the whites are glossy. Fold the cream and egg whites, into the chocolate mixture using a metal spoon or rubber spatula. Pour the mixture into the greased cake tin, and place it into a roasting tray. Pour boiling water into the tray until it reaches halfway up the cake tin and place into the oven. Bake for 45mins, then lower the oven temperature to 150C and bake a further 20-30 mins until the centre of the cake springs back when lightly pressed. Turn off the oven, cool the cake in the oven for 20mins, then take out and cool in the pan for another 15mins before turning out.
To serve, dust generously with cocoa powder and serve with a dollop of cream.