8 ounces 70% chocolate
4 ounces 85% chocolate
2/3 cup unsalted butter
6 large eggs, separated
1/2 cup finely grated raw beetroot
finely grated peel of 1 orange
1 cup raw cane sugar (I prefer to use this over granulated sugar in this cake)
1 teaspoon vanilla extract
a pinch of fine salt
preheat the oven to 350F (180C)
- Melt butter and chocolate together au bain marie (hot water bath – you can melt it in the microwave if you prefer).
- Mix together beetroot and orange peel and let infuse until ready to use
- In a deep bowl, beat the egg yolks with the sugar until creamy.
- In another bowl, beat the egg whites until stiff peaks form.
- Add the vanilla extract and salt to the egg yolks and sugar, and mix well
- Fold the butter-chocolate mixture (once cooled but still liquid) into the egg yolks and sugar mixture. Mix in well into a uniform, silky “paste”.
- Fold in the beetroot and orange peel
- Fold in the stiff egg whites, starting with a spoonful, adding the next spoonful when the first is incorporated. Continue to fold in all egg white, working swift but careful not to “whisk” or “beat” (that would take the air out of the egg whites). Make sure you have no white streaks, and all is mixed in well
- Pour into your prepared cake pan, and put in the preheated oven
- Bake for 30 minutes, then test by inserting a metal skewer down the center. If the needle comes out only slightly moist, it is done. You can add another 5 minutes if you like the cake drier. If the skewer comes out too wet, give it 5 minutes more.
- Let cool completely before taking out of the cake pan. Garnish with edible flower petals and fresh mint leaves.