By popular demand, here is the cake you have requested – just in time for the holidays! OK…but first, please indulge me with some exciting news about the origin of this recipe.
Four years ago I graduated from Bauman College as a Nutrition Educator (how am I doing so far?) It has been a fascinating and educational journey to date. And while I love sharing every healthful morsel I can summon, my passion begins in the kitchen (well, I suppose is starts in the ground…) as I endeavor to design delectable dishes (say three times fast) with what nature offers us in its purest form. So as I continue my quest to earn my keep through food and fodder, I am now heading back for more at BC to become certified as a Natural Chef. (Now if you’re thinking I’m already a ‘natural,’ thank you;-) It’s an in-depth five month program during which time I will continue to write and share even more culinary discoveries along the way.
I added a touch of cayenne pepper for an extra kick.
4 oz bittersweet chocolate
6 T coconut oil
¼ cup organic unrefined cane sugar
1 tsp orange zest
1 egg, plus 2 egg whites
1 ½ cups grated cooked beets
¼ cup cocoa powder
1 tsp. vanilla
1/2 tsp. ground cayenne, optional
Preheat oven to 375. Using some coconut oil, grease an 8 inch cake pan. Line the pan with parchment paper and lightly grease.
Place a pot with some water in it on medium heat. Set a bowl on top of the pot (a double boiler). Add the chocolate and the coconut oil to the bowl and melt together, stirring. Turn off the heat.
Add the sugar, zest, and whole egg to the melted chocolate, stirring to incorporate evenly. Stir in the grated beets , vanilla, cocoa powder and cayenne and remove the bowl from the pot.
Beat the egg whites with a pinch of salt until it forms stiff peaks. Gently fold the egg whites until just combined. Pour into the cake pan and bake for about 25 minutes. The cake is ready when a toothpick comes out clean. Allow to cool and then refrigerate for 30 minutes before serving.