Step 1

Preheat oven to 175C. Melt chocolate in a heatproof bowl over a saucepan of simmering water until smooth (3-5 minutes). Set aside.

Step 2

Meanwhile, whisk yolks and two-thirds of sugar in an electric mixer until pale and creamy (3-5 minutes). Add melted chocolate and grated beetroot, stir to combine and set aside.

Step 3

Whisk eggwhite in an electric mixer to soft peaks, add remaining sugar and whisk until smooth and glossy. Fold cream and eggwhite through chocolate mixture, then fold through almond meal, spoon into a 20cm-square watertight cake tin, buttered and lined with baking paper. Place in a roasting pan, pour in enough boiling water to come halfway up sides of tin and bake for 45 minutes, then reduce oven to 150C and bake until cake springs back when lightly pressed (30 minutes). Turn off oven, cool cake in oven for 20 minutes, then run a knife around sides and cool in pan for another15 minutes before turning out. Dust with cocoa powder and serve with cream or ice-cream.