Top photo credit: Kadri Kalvo
This article originally appeared in the latest September issue of Foodie: Cooking with Jamie Oliver. Read it here!
Prep time: 30 mins
Cooking time: 1 hr
- olive oil
- plain flour, for dusting
- 300g good-quality dark chocolate (70% cocoa solids)
- 250g raw beetroot
- 4 large free-range eggs
- 150g golden caster sugar
- 120g ground almonds
- 1 tsp baking powder
- 1 tbsp good-quality cocoa powder
- natural yoghurt, to serve
- Preheat the oven to 180°C.
- Lightly grease the bottom and sides of a 20cm springform cake tin with olive oil.
- Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base.
- Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess.
- Break 200g of the chocolate up into small pieces and add to a heatproof bowl.
- Place the bowl on top of a small pan of simmering water over medium heat, making sure the bottom of the bowl isn’t touching the water, and allow to melt, stirring occasionally.
- Once melted, use oven gloves to carefully remove from the heat and set it aside.
- Peel and quarter beetroots. Push the beetroots through a coarse grater attachment on a food processor, then decant into a large mixing bowl
- Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot.
- Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.
- Use an electric hand whisk to whisk the egg whites until you have stiff peaks.
- Use a spatula to fold a quarter of the egg whites into the beetroot mixture, once combined, fold in the rest but try not to over mix.
- Add the mixture to the prepared cake tin and spread out evenly using a spatula.
- Bake in the hot oven for around 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 is cooked.
- Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.
- When you’re ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate over the top.