My fav thing in the whole world is chocolate! Especially dark chocolate. I will put chocolate in anything, and lurveeee Nutella spread on toast.
I got baking and this time I made a beetroot fourless chocolate cake:) It doesn’t sound so appealing having the word ‘beetroot attached to chocolate but trust me it tastes so good!
I used ground almond instead of plain flour and substituted the castor sugar for agave syrup! Psst…I actually didn’t measure how much agave syrup I used ( a few squirts)
120g of Almond flour
4 large free range eggs
300g of dark chocolate (70%)
250g of RAW beetroot
around 3-4 tbs of agave syrup
1 tsp of baking powder
1tbs of cocoa powder
3-4 tablespoons of sunflower and pumpkin seeds
1- pre heat oven to 180 degrees celsius
2-Grease a 20cm tin with butter and dust flour on top and shake off
3- break up 200g of chocolate and heat in a small bowl over a saucepan to melt the chocolate and stir occasionally
It should look like this.
4- Peel your beetroot, cut into 4 quarters and grate using a grater.
5- Break eggs into a bowl, separating the white from the yolk. Add the yolk to the beetroot. Keep the whites in a separate bowl
6-Whisk in the agave syrup (add more if needed), almond, baking powder and cocoa powder.
7-Whisk the egg whites until it forms stiff peaks and fold into the beetroot mixture using a wooden spoon. Do not over mis.
8- Spoon mixture into the tin and bake for round 40-50 minutes until the knife comes out clean
9- While the cake is cooling on a rack, melt the remainder of 100g of dark chocolate and layer over the cake
10- Finally sprinkle the seeds over the top.
Make yourself a latte and grab a slice of cake and enjoy.
Let me know what you all think of this recipe:)