Secret Ingredient Chocolate Cake

Here it is! My first dessert post…

This one is one of my favorite desserts now. It’s a recipe for a healthy chocolate cake, but with a little secret…! Okay, there still is chocolate inside, you can’t make a chocolate cake without chocolate…

And yes, it’s a Jamie Oliver recipe…

At first I didn’t think this would turn out good as it uses raw beetroot (weird for a dessert recipe) and almond powder but no flour whatsoever, but I wanted to give it a try anyway.
The result: It was a BIG HIT! People loved it!

And let me repeat the best part again:
It’s HEALTHY!!!! 😀

To serve it, you can keep it healthy and serve it with some natural yoghurt -which I like the most- or you can have it with a scoop of vanilla ice cream and melt some more chocolate to spread out on top of the cake.

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  • 200 g good-quality dark chocolate
  • 250 g raw beetroot (works with precooked, vacuum packed as well)
  • 4 large free-range eggs
  • 150 g raw cane sugar (or any raw sugar you like)
  • 120 g almond powder
  • 1 teaspoon baking powder
  • 1 tablespoon good-quality cocoa powder


  • Preheat the oven to 180 °C
  • Lightly grease the bottom and sides of a 20 cm spring-form cake with some olive oil or butter
  • Cut a circle out of a sheet of greaseproof paper roughly the same size as the bottom of the springform and put it on the bottom to make it easier to remove later on
  • Break the chocolate into small pieces, put them in a heatproof bowl and place the bowl over a small pan of simmering water to melt the chocolate. Make sure the bottom of the bowl is not touching the water and stir occasionally
  • Peel the beetroot and cut it into large pieces to grate is more easily
  • Take a coarse grater and grate the beetroot until you have the necessary 250 gr and place it into a mixing bowl
  • Add the sugar, almond powder, baking powder, cocoa powder and melted chocolate to the beetroot
  • Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot mixture and mix it together
  • Whisk the egg whites until you have stiff peaks
  • Fold the egg whites into the beetroot mixture quarter by quarter, using a spatula until all the egg whites are nicely combined with the mixture
  • Add the mixture to the springform and spread it out evenly
  • Bake in the oven for about 50 minutes, or until risen and cooked through
    To check if it’s done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean the cake’s cooked; if it’s slightly sticky it needs a bit longer.
  • Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.
  • Serve!

South-African Bobotjie

Alright, it’s been a while since I’ve posted anything here… I have two new recipes ready for you, this one here and a second one I will post in the near future, which will be my FIRST dessert post!

This recipe is a South-African version of a meatloaf, which is an absolute killer! It’s called bobotjie (or just bobotie in english).
The dish is actually a curry spiced meatloaf covered with an egg-based mixture. It is very easy to make and, except for the baking part, it requires no time or skills whatsoever… The only hard thing is waiting for it to finish baking in the oven! 😀

I’d suggest you go ahead and give this one a try. This could be one of the dishes you can include in your normal day to day meals.

As how to serve? I tried serving this with just some turmeric rice and some spinach with squashed banana mixed in, which worked perfectly together!

serves 4

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  • 1 kg lamb or beef mince
  • 2 onions
  • 3 cloves of garlic
  • 2 slices white bread
  • 250ml milk
  • 2 eggs
  • 1 heaped Ts mild curry powder
  • 1½ Ts sugar (I use raw cane sugar)
  • 2 ts salt
  • ½ ts pepper
  • ½ Ts turmeric
  • juice of 1 lemon
  • handful of almonds, roughly chopped
  • 4 bay leaves
  • optional: ½ cup dried raisins (I leave them out)


  • Preheat the oven to 180°C.
  • Finely chop the onions and the garlic, then add them to a large surfaced pot with some butter. Fry them until softened
  • Add the minced meat and break it up with a spatula while frying it until it’s nice and golden
  • Soak the bread in the milk
  • Squeeze out the milk and squash the bread
  • Mix every ingredient with the meat,onion and garlic mix, except for 1 egg, half of the milk and the bay leaves
  • Put this mix in a greased up baking tray
  • Roll up the bay leaves (if they break, soak them in hot water first) and stick the rolls upwards in and around the mix
  • Put the baking tray in the oven for about 15 minutes
  • Whisk up the egg and the remaining milk and pour this over the boboti
  • Put the boboti back in the over for about 30 minutes
  • Serve!