Chocolate Beet Cake

Butter a 20 cm springform pan and line the bottom with parchment paper. Preheat the oven to 180°C.

In a large bowl set over a pan of barely simmering water, melt the chocolate, stirring as little as possible.

Turn off the heat but leave the bowl over the warm water. Pour in the hot espresso and stir.

Then add the butter pieces and press them into the chocolate gently. Allow the butter to soften without stirring.

Sift together the flour, cocoa powder, and baking powder in a separate bowl. Remove the bowl of chocolate from the heat and stir until the butter is melted. Let sit for a few minutes to cool, then stir the egg yolks together and briskly stir them into the melted chocolate mixture.

Fold in the pureed beets.

In a stand mixer whip the egg whites with a pinch of salt until stiff. Gradually fold the sugar into the whipped egg whites with a spatula, then fold them into the melted chocolate mixture, being careful not to overmix.

Fold in the flour and cocoa powder.

Scrape the batter into the prepared cake pan and reduce the heat of the oven to 160°C.

Bake the cake for 40 minutes, or until the sides are just set but the center is still is just a bit wobbly. Do not over bake.

Let cake cool completely, then remove it from the pan.

Serve cake with a dollop of whipped cream or mascarpone cheese and a sliver of candied beets!