Method

1. Preheat oven to 175°C. Lightly spray a 20cm-round cake tin with oil, then line base and sides with baking paper.

2. Place chocolate in a medium heatproof bowl over a saucepan of simmering water and cook, stirring, for 3-5 minutes or until melted. In another large bowl, whisk egg yolks and ½ the sugar until pale and creamy. Fold in melted chocolate and grated beetroot until well combined.

3. Beat eggwhites in a clean, dry bowl with electric beaters until soft peaks form. Gradually add remaining caster sugar, beating until thick and glossy. Gently fold eggwhites and thickened cream into chocolate mixture, then fold in almond meal. Spoon into prepared tin.

4. Place prepared cake tin in a large baking dish. Pour boiling water into baking dish to come halfway up sides of cake tin. Bake cake for 1 hour 5 minutes or until a skewer inserted in the centre comes out clean. Remove cake tin from baking dish and stand for 10 minutes before turning out onto a wire rack to cool. Serve chocolate beetroot cake dusted with cocoa powder. Serve with reduced-fat cream or light thickened cream.