Making this cake was definitely a reminder to read and re-read the recipe before starting! I had happily peeled the beetroot when, checking back at the recipe, I realised I was supposed to cook it before peeling. Luckily, it turns out you can cook beetroot in the microwave. Once tender, it gets blitzed in the processor and then combined with the chocolate.
The recipe did seem to call for all the bowls in my cupboard - beetroot and chocolate in one, egg whites in another, yolks, sugar and butter in a third, and yet another for the flour and baking powder - certainly a lot of washing up!
I was pleased with the resulting cake; chocolaty, but not too sweet, and a dash of ginger to the mix adds a nice depth of flavour. I was expecting the colour to be a bit redder than it turned out, but that's a minor quibble. In all, a good use of my beetroot I think; a slice of the cake, warm, with some ice cream made a scrummy pudding.
