This is a rich, moist gooey gateau that is perfect for afternoon tea or dessert. A healthy indulgence that won’t last long on the plate!
150gm Mascavado Sugar (or rice syrup)
60gm Ground Almonds
60gm Rice flour
50gm 100% Cacao Powder
200gm 70% Cacoa Chocolate bar
2 tsp Baking powder
1/4 tsp salt
(All ingredients are organic)
Preheat the oven to 175C. Line the base of a 9” baking tin with baking paper.
Finely grate beetroot into a mixing bowl, then add ground Almonds, rice flour, cacao powder and melted 70 – 80% Cacao chocolate bar to the beetroot puree.
In a pyrex bowl add 200g chocolate bar broken into small pieces and place over saucepan of simmering water and melt chocolate, gently stirring. You may need to add a little water to save the chocolate from drying out.
In a separate bowl, whisk eggs and sugar together (you can make without sugar too) and add baking powder. If you wish to use an alternative to baking powder, use 1/2 lemon juice and 2 tsp bicarbonate soda. Mix and fold all ingredients together and then place into the baking tin.
Bake in oven for 35 mins. Take out of the oven and leave to cool for 20 mins before removing the cake tin and placing on a serving plate.
Serve with sheep’s creme fraiche or yogurt, raspberries or heat the raspberry over a medium flame into a coulis.
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