Method

• Grease and line a 20 cm round cake tin with baking paper.
• Crack the eggs and separate the yolks and whites into two large bowls.
• Whisk the egg yolks with half of the sugar until pale and creamy.
• Melt the chocolate in bowl over a pan of boiling water for 3-5 minutes, making sure the bowl doesn’t touch the water.
• Gently fold the melted chocolate and grated beetroot into the egg yolks and sugar until well combined.
• Beat the egg whites until soft peaks form and gradually add the remaining sugar, beating until thick and glossy.
• Gently fold the egg whites and thickened cream into the chocolate mixture and then fold in the almond meal.
• Pour the mixture into the lined cake tin and place the cake in a large baking dish.
• Pour boiling water into the baking dish until water level is approximately half way up the sides of the cake tin and cook in a preheated oven at 170ºC for 1 hour.
• Check the cake with a skewer to ensure it is cooked and then remove from the oven and baking dish and let it stand for 10 minutes.
• Turn out onto a wire rack and leave to cool.
• Dust with cocoa powder just before serving and if you're feeling decadent add a dollop of cream when you serve it up.