- Step 1
Preheat oven to 180C.
- Step 2
To cook the beetroots, wash thoroughly and place in a pot full of cold water. Bring pot to the boil and cook the beets until soft when poked with a knife (approx 30 minutes though this depends on the size of the beets).
- Step 3
When cooked, run the beets under cold water in the sink and rub off the skins.
- Step 4
Blend or mash the beetroots until slightly smooth but still some 'chunks' remaining.
- Step 5
Reserve the water that you cooked the beetroots in (it will be bright red!) and re-use to cook rice, lentils etc (it will turn rice a lovely fun red colour).
- Step 6
Melt the chocolate (85grams) over a double boiler (or place the chopped chocolate in a bowl, cover with cling film and microwave on low for approximately 1 minute until chocolate has just melted. When you remove from the microwave, stir quickly to melt any pieces that are still solid).
- Step 7
In a separate bowl, whisk together the eggs, sugar and oil.
- Step 8
Slowly add the cooked beet puree , the melted chocolate and vanilla into the egg mixture.
- Step 9
Beat just until combined. Don’t over work it.
- Step 10
Sift the cocoa. Add this and the almond meal (or plain flour), baking soda and salt to the beet batter.
- Step 11
Fold just until everything is combined. Don’t over mix the batter.
- Step 12
Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin.
- Step 13
Bake for approximately 50 minutes.
- Step 14
Cake is ready when a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
- Step 15
Remove from oven and leave to cool in the pan.
- Step 16
For the cream cheese icing: Place the cream in a bowl and whip to soft peaks.
- Step 17
Add the icing sugar and cream cheese and beat until combined (Add more or less sugar until the desired taste).
- Step 18
You can also use variations of this icing, by adding 1/2 cup cocoa or half a cooked blended beetroot.
- Step 19
Using a potato peeler, hold the chocolate bar in one hand and use the peeler to shave off curls of chocolate. Sprinkle these on top of the cake to decorate.