Ingredients
200g Dark Chocolate (melted)
200g Raw Beetroot (grated)
100g Raspberries (partially defrosted frozen raspberries work well)
1 Serve Just Natural Clean Lean Protein
100g Almond Flour
1 tsp Baking Powder
100g Xylitol
4 Eggs
1 Tbsp Cocoa Powder
Toppings to serve
Melted Chocolate
Dried Raspberries
Coconut yoghurt
Raspberries, beetroot and chocolate are a match made in heaven!
Preheat the oven to 170 C and grease a cake tin.
Separate the egg yolks and egg whites and whisk the egg whites with an electric beater until you have stiff peaks.
Mix the egg yolks, xylitol, beetroot, raspberries and cooled melted chocolate (hot melted chocolate will cook the egg). Add the Clean Lean Protein, almond flour and baking powder and mix well til all well combined.
Gently fold in the egg whites.
Pour into the cake tin and bake for 45 mins (depending on your oven).
I like to cover the cake with another baking tray for at least half the bake time to prevent it from burning (keep an eye on it).
Allow to cool and serve with more melted chocolate, raspberry powder and coconut yoghurt.
