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Beetroot chocolate cake
45 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 264
  • Fat about 18g
  • Carbohydrates about 21g
  • Protein about 4g
This is needed
This is needed for 16 piece
  • 100 g butter
  • 200 g dark chocolate, roughly chopped
Cake batter
  • 4 egg yolk
  • 3 tbsp sugar
  • 300 g raw beetroots, finely grated
  • 4 egg whites
  • 1 pinch salt
  • 1 tsp baking powder
  • 2 tbsp freeze-dried mixed berries (e.g. Berries&Beets), finely ground, a little set aside
  • 100 g ground almonds
  • 1 dl full cream
  • 100 g dark chocolate, broken into pieces
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Place the chocolate and butter in a thin-sided bowl, suspend the bowl over the gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
Cake batter
Place the egg yolks and sugar in a bowl. Using the whisk on a hand mixer, beat for approx. 5 mins. until the mixture becomes lighter in colour. Stir in the beetroot and chocolate. Beat the egg whites with the salt until stiff, gradually add the sugar, continue to beat until the egg whites are glossy. Mix the almonds, raspberry, beetroot and baking powder, carefully stir into the chocolate mixture along with the egg whites. Transfer the batter to the prepared tin.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely.
Heat the cream then remove the pan from the heat. Add the chocolate, melt, and stir until smooth. Pour the glaze over the cake so that it runs over the sides, leave to dry. Dust the cake with the reserved berry and beetroot powder.