Expect the Unexpected: Beetroot Chocolate Cake with Balsamic Ganache.

Instructions

• For the cake:
• Lightly oil and line bottom and sides of a 20cm spring form cake tin with baking paper by tracing around the bottom of the tin and cutting out a circle to line. Cut long pieces to line the sides.
• Break the chocolate into pieces and melt in an heat-proof bowl over simmering water. Remove and put aside to cool slightly.
• Peel the beetroot and grate either with a box grater or on the coarse attachment of a food processor. You may want to wear gloves to avoid staining your hands.
• Place the grated beetroot into a large mixing bowl.
• Separate the eggs, placing the whites in another large, clean mixing bowl, and add the yolks to the beetroot.
• Stir the sugar, almond meal, baking powder, cocoa powder, and melted chocolate into the beetroot and mix well.
• Whisk the egg whites using an electric whisk, until stiff peaks form.
• Using a spatula, fold a quarter of the egg whites into the beetroot mixture to loosen. Once combined, fold in the remaining egg whites, taking care not to over mix.
• Pour batter into prepared cake tin and bake on the middle shelf of a pre-heated oven at 180 degrees for about 50 minutes.
• The cake still wants to be moist in the centre, not dry.
• Allow the cake to cool slightly, then turn out onto a wire rack to cool completely.
• For the ganache:
• Combine the chocolate and cream in a heatproof bowl and melt together over a pan of simmering water. Stir with a metal spoon until smooth and glossy.
• Remove the bowl and slowly add the balsamic vinegar a tablespoon at a time, stirring well until completely combined before adding the next spoon.
• Taste as you go and add more if you like it.
• Set aside at room temperature to cool, stirring occasionally, until thick, glossy and spreadable.
• For the candied baby beets:
• Prepare by trimming leaves and stalks away and washing thoroughly under running water.
• Use a paring knife to carefully trim away all roots and dirty bits around the stem, leaving peel intact.
• Blanche 3 times by placing beets in a pan of cold, fresh water and bringing to the boil for 2 minutes, then draining and repeating.
• After the last drain, cool beets in cold water then carefully scrape off the skin with a paring knife. Cut any larger beets into halves or quarters.
• Dissolve the sugar in the water and place the blanched beets in the pan, so the beets are covered.
• You may like to add a spice at this point - I used a few cloves. I think a cinnamon stick or cardamom pods would work too.
• Bring to the boil and simmer on low heat for about 15-20 minutes, until the syrup had started to thicken and turn glossy, and the beets are coated.
• Test the beets are tender with a small sharp knife, then allow to cool in the syrup. Drain thoroughly before decorating the cake.
• When the cake is completely cool, move it to a serving plate and pour on the cooled ganache, spreading with a flat knife until covered.
• Decorate with the candied beets.