Chocolate Beetroot Cake
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 50 g self raising flour
- • 3.5 tbsp granulated sweetener
- • 25 g cocoa powder (we used Dr Oetker Fine Dark Cocoa Powder)
- • 5 eggs
- • 60 g beetroot (cooked, plus 1 tbsp of the beetroot juice)
- • 3 tbsp sugar free icing sugar (like Nativia)
- • 2 tsp Sweet Freedom Choc Shot
- • 1 tsp water
Preparation Steps
Finely grate the beetroot and set aside. Separate the egg whites from the yolks.
Mix together the flour, cocoa powder, sweetener, egg yolks, grated beetroot and the beetroot juice.
In another bowl, whisk the egg whites until they form soft peaks.
Gently fold the egg whites into the flour and egg yolk mixture, until they are mixed evenly.
Pour the mixture into a loaf tin (I lined the bottom with baking parchment and gave it a quick spray with low calorie cooking spray just in case).
Bake for 25 minutes at 180ºC until golden brown or until the knife comes out clean. Don't be tempted to check it before 25 minutes or the cake will sink!
Turn the heat down to 150ºC and bake for another 10 minutes.
Leave to cool, and then cut into 8 equal slices.
Serve on its own or drizzled with chocolate icing.
Simply mix the 3 tbsp of sugar free icing with the Choc Shot and water then drizzle over the cake to serve.