This is one of the best chocolate cakes I have had in a while. The texture is rich and dense, so you could easily use this recipe for brownies. The recipe is based on one which came from a newspaper article about cooking for cancer sufferers, but I tweaked it a little. I will definitely be making this one again (but not when my man is around as the ground almonds would make him very sick!)
Beetroot Chocolate Cake (makes a 23cm diameter round cake)
300g cubed beetroot, cooked until very tender
4 tbsp maple syrup
1 tsp vanilla extract
3 tbsp cocoa powder
Pinch of salt
125g ground almonds
1 tbsp coconut flour
125 dark chocolate (plus 3 extra squares for the topping)
4 tbsp coconut oil
1 tsp baking powder
Preheat oven to 180C
Line and grease a 23cm diameter cake tin.
Blend beetroot, eggs, honey, vanilla, cocoa powder, baking powder and salt in a blender or food processor until thick and creamy.
Add dry ingredients and blitz again.
Melt the dark chocolate in a Bain-Marie with the coconut oil. Mix into the batter.
Pour into the tin and bake for 35-40 mins
Remove from the oven.
Place the 3 squares of chocolate on the top of the hot cake and allow to melt, spreading the chocolate over the surface of the cake with the back of a spoon.