(Flourless) Chocolate Beetroot Cake with Chocolate Avocado Frosting
Inspired by JamieOliver
Ingredients
Serves 16
Cake
7 oz / 200 gr dark chocolate (I used Green&Black’s +70% dark chocolate)
8 oz / 240 gr raw beets, peeled and finely grated
4 large eggs, separated
⅔ cup brown sugar (I used coconut sugar)
1¼ cups almond flour
1 teaspoon baking powder
1 tablespoon cocoa powder
Frosting
1 avocado, pitted and peeled
¼ cup maple syrup
¼ cup unsweetened cocoa powder
Directions
Preheat oven to 350°F (180°C) and place a rack in the middle
Lightly grease the bottom and sides of a 8-inch springform cake pan and line the pan with parchment paper. Set aside.
Place chopped chocolate in a medium size heatproof bowl. Place the bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn’t touch the boiling water. Stir with a wooden spoon until chocolate is completely melted. Use pot holders to remove the bowl from over the boiling water. Let mixture sit for a few minutes.
Place the grated beets into the bowl of a food processor and pulse until riced/pureed. Alternatively you can chop the grated beets with a knife. You want them really finely chopped so they will disappear during baking.
Transfer beets to a large bowl add egg yolks, sugar, almond flour, baking powder, cocoa, and melted chocolate. Mix together well.
In another large bowl, beat egg whites and a pinch of salt on medium speed until foamy.
Increase speed to high, beating until stiff peaks form, about 5 minutes.
With a spatula gently fold egg whites into chocolate mixture, but try not to overmix.
Transfer the cake batter to the prepared pan and spread out evenly.
Bake in the oven for 50 minutes, until set.
Remove from the oven and let cool completely on a wire rack.
In the meantime make frosting by combining avocado, maple syrup, and cocoa in the bowl of a food processor. Pulse until smooth and creamy. Refrigerate until ready to use.
When the cake has cooled, frost it, and serve.
Keep the frosted cake in the refrigerator.