This is a dense, chocolatey, and fudgy cake. You wouldn’t even know there are beets in here. Let it cool completely before serving. Substitute coconut oil for butter as a dairy-free option.
• 2 medium beets
• 1 cup (250 mL) gluten-free flour
• ¼ cup (60 mL) cocoa powder
• 1 tsp (5 mL) baking powder
• ½ tsp (2 mL) sea salt
• ½ cup (125 mL) raw honey
• 7 oz (200 g) bittersweet chocolate, chopped
• 1¼ cups (310 mL) unsalted butter, cubed
• 5 large free-range eggs, separated
• ½ tsp (2 mL) vanilla extract
• ½ tsp (2 mL) cream of tartar
Place beets in large saucepan and cover with water. Bring to a boil, then partially cover and reduce heat. Simmer until very tender, about 40 minutes.
Meanwhile, oil bottom and sides of 8 in (20 cm) round springform pan.
In bowl, stir flour with cocoa powder, baking powder, and salt. Preheat oven to 350 F (180 C).
Drain beets and then rinse with cold water. Using your hands, slip off peels. Chop, then whirl in a food processor until finely chopped. Add honey and whirl until well mixed.
In large bowl, melt chocolate over double boiler. When almost melted, add butter and stir until evenly mixed. Remove from heat and beat in egg yolks. Stir in beet mixture, then flour mixture.
Using standing mixer, beat egg whites with vanilla and cream of tartar until stiff peaks form. Stir about one-quarter of egg whites into chocolate mixture to loosen batter, then gently fold in remainder.- See more at: http://www.alive.com/recipe/fudgy-beet-cake/#sthash.ImEnlPS0.dpuf