Beetroot raspberry chocolate cake, gluten free

Ingredients

• 250 g Beet, cooked and peeled
• 220 g Dark chocolate, 45-59%
• 100 g Raspberries, mashed
• 60 ml Espresso, hot
• 140 g Gluten free flour mix
• 40 g Cocoa powder, unsweetened
• 5 pcs Eggs, separated
• 150 g Butter, unsalted
• 1 1/2 tsp Baking powder

Method

1. Preheat oven to 180°C and grease a 20-cm pan with some butter and line bottom with parchment paper.
2. Place beet and raspberries in food processor; blend until you have a purée.
3. Melt the chocolate in a little bowl placed onto another filled with water, on low heat.
4. Pour hot coffee in chocolate and stir to combine.
5. Add butter and let it melt naturally; stir to blend with chocolate.
6. Sift flour, baking powder, and cocoa powder in large bowl.
7. Separate eggs and whisk egg yolks until pale yellow; gradually add into chocolate mix, whisking to blend.
8. Fold beet in chocolate and mix until combined.
9. Whisk egg whites until soft peaks form and gradually fold in sugar.
10. Fold egg whites into chocolate mix and mix until just combined; add coco-flour mix and whisk until blended.
11. Pour the batter into prepared tin and bake for 40 minutes.
12. Set on wire rack to cool and slice.
13. Serve dusted with cocoa powder and fresh raspberries.