Clean Eating does not mean that you have to miss out on the fun things like birthday parties. With this recipe you can make the cake and eat it too…without any guilt. Recently at AD Ethos we celebrated a birthday and Ingrid wanted everyone to be able to enjoy this special event. So she made a wonderfully delicious Chocolate Beetroot Torte. Everyone had a piece and LOVED IT! Let us know how much you love it too.
2 Medium Beetroot in their skins (350g)
400g Dark Chocolate pieces
175g Unsalted Butter
6 Eggs – Separated
25g Almond Meal
A few drops Vanilla
- Wrap whole beetroots individually in foil and bake in oven at 200 degrees Celsius until soft – 45 minutes to 1.5 hours. Remove from oven and allow to cool enough to peel; rub off the skins, and blitz in a food processor until smooth
- Grease and line a 23cm spring-form cake tin, leaving about 2cm of baking paper above the rime. Preheat the oven to 180 degrees Celsius.
- Put the chocolate pieces and the butter into a heatproof bowl that fits over a pot/pan of barely simmering water. Once the chocolate and butter have melted, remove from the heat and leave to cool.
- Whisk the egg yolks in another bowl until light pale and voluminous, for about 4-5 minutes with an electric beater. Add the almond meal, vanilla essence, and pureed beetroot, and combine
- Whisk the egg whites in a separate bowl until they form soft peaks. Fold the chocolate mixture into the egg yolk and beetroot mixture, and stir gently until all the mixture is combined.
- Using a metal spoon, fold in a large spoonful of the egg whites, mixing it in until you cant see any white bits, and then very gently fold in the rest a spoonful at a time, keeping as much air in the mixture as possible. Make sure there are no white bits visible.
- Pour mixture in to the prepared baking tin, and bake in oven for 40-45 minutes, until it has risen well and still has a bit of a bounce to it when pressed. It may have cracked slightly, but don’t worry.
- Remove from the oven and leave to cool completely in the tin before transferring to the serving platter. It may sink slightly in the middle as there’s no flour and will be gooey in the middle if you eat warm. If you refrigerate prior to eating, it will be firmer.