Serves 8-10
400g dark chocolate (60% cocoa solids), coarsely chopped
6 eggs, separated
150g caster sugar
200g beetroot (1 large), very finely grated
100ml pouring cream, whisked to soft peaks
70g almond meal (ground almonds)
Butter for greasing
Dutch-process cocoa, double cream or ice cream to serve.
Preheat oven to 175degC
Melt chocolate in a heatproof bowl over a saucepan of simmering water until smooth (3-5 minutes). Set aside.
Meanwhile, whisk yolks and two-thirds of the sugar in an electric mixer until pale and creamy (3-5 minutes). Add chocolate and beetroot, stir to combine and set aside.
Whisk egg whites in an electric mixer to soft peaks. With motor running, gradually add remaining sugar and whisk until smooth and glossy (3-4 minutes). Fold cream and egg-white mixture through almond meal.
Spoon into a 20cm square, watertight cake tin, buttered and lined with baking paper. Place in a roasting pan, pour in enough boiling water to come halfway up the sides of the tin and bake for 45 minutes, then reduce oven to 150degC and bake until cake springs back when lightly pressed (30 minutes).
Turn off oven, and allow the cake to cool in oven for 20 minutes, then run a knife around sides and cool in pan for another 15 minutes before turning out.
Dust with cocoa and serve warm or at room temperature with cream or ice-cream.
Cake will keep stored in an airtight container for 2 days
This recipe is from Alison Lambert, chef at the Otago Farmers Market. The mobile kitchen is being renovated so she won't be demonstrating this weekend.
