Flourless Chocolate & Raspberry Cake

Flourless Chocolate, Hazelnut a Raspberry Cake

So Darling Daisy was having guests come over and she knew they were gluten free and health conscious, and yes she specializes in traditional cooking but that wasn’t going to stop her from making a cake. Armed with memories of her mothers Hazelnut cake and her adaptation of her Chocolate Mousse cake she came up with this scrumptious cake.

Daisy’s Flourless Chocolate, Hazelnut and Raspberry Cake
(also milk, oil and butter free)

Ingredients

30cm Spring Form Tin
Olive Oil to Spray tin only

300 grams Fresh Beetroot
(approx. 3 med)
Punnet of Fresh Raspberries
4 Free Range Eggs
300g Dark Chocolate
150 grams Caster Sugar
12o Grams Ground Hazelnut
1 Teaspoon Baking Powder
2 tablespoon Cocoa
1 Teaspoon Good quality vanilla paste or 2 Vanilla Beans scrapped

Free Range Eggs and Vanilla Beans

Ground Hazelnuts

Half a Pomegranate deseeded
12 springs of Fresh Mint

Pomegrante

Lets Bake a Cake!

Firstly lets prepare the cake tin, line the base with baking paper and then spray the tin with olive oil. Then put aside until you are ready to use it.

Heat your oven to 180 degrees.

Now lets get the messy part done, the beetroot. Peel the beetroot and cut in to quarters so they fit through a food processer. Then put your grating attachment on and process, if you don’t have a food processer you can hand grate the beetroot – sorry messy job.

Get a pot of boiling water and place a heat proof bowl (large enough to hold all the ingredient’s) on top and put 200 grams of the chocolate in to melt.

While the chocolate is melting separate your eggs, and mix the yolks in with the beetroot. Then whisk your egg whites until fluffy. In another bowl mix your sugar, ground hazelnut, then sift in your cocoa and baking powered.

Once the chocolate has melted add the vanilla and beetroot, fold through. Then add the hazelnut mix and combined together. Now it is time to add the egg whites, I use a hand whisk for this and add them in four stages to ensure the mix stays light and fluffy. Once this is done with a spatula fold through the punnet of raspberries.

Then spread the mixture into the tin and place in the oven for 50-55 minutes, until the cake is cooked.

Leave to cool. While cooling melt the remaining chocolate and once cooled have your pomegranates ready to go.

With an icing spatula spread the chocolate over the cake and then spread the pomegranate seed over too and garnish with mint leaves.