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.
- 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.