9 ounces (or 1 cup plus a few tablespoons) of semi-sweet chocolate chips
1/2 cup organic butter or coconut butter for dairy free
1/2 cup melted coconut oil
6 farm fresh eggs, separated
3/4 cup sugar (I use organic evaporated cane juice) or coconut sugar
1 cup pureed fresh beets (one medium steamed beet)
1/4 cup coconut flour
1/2 cup almond flour or rice flour (If you’re not gluten free, you could use 3/4 cup spelt, whole wheat pastry, or all purpose flour)
2 Tablespoons powdered sugar
1/4 cup semi-sweet chocolate chips
1 teaspoon coconut oil
Preheat oven to 350 degrees.
Set up a double broiler (preferable to the microwave) to melt your chocolate, butter, and coconut oil in. Bring water just to a low boil and then set your bowl of ingredients on top. Once chocolate turns shiny stir and remove from heat. Return to heat and stir until melted. If heated too quickly, chocolate can seize, so I take mine off about two times and return it only if needed. Set aside and let cool to room temperature.
Whisk together egg yolks (set whites aside in a mixer bowl) and granulated sugar until well blended. Add cooled chocolate to bowl and whisk. Stir in beets and flour.
With an electric mixer beat egg whites with powdered sugar until soft peaks form. Fold this into the chocolate mixture, careful not to over mix, just until combined.
Pour this into a spring form pan.
Bake 40 minutes. Remove from oven. The center will still look raw, don’t worry, take it out. It will set up as it cools. Cool on a wire rack and then chill in the fridge.
For the glaze, use a double broiler or the microwave to melt the chocolate with the coconut oil. Drizzle over cake or eat by the spoonful, whichever you like.