Beetroot Chocolate Meringue Cake
Cooking time: More than 1 hour
Per serve: 3g fat; 2.2g fibre; 900kJ.
Serves 8
Ingredients
• 8 egg whites
• 220g (1 cup) caster sugar
• 25g ( cup) cocoa powder
• 60g dark chocolate, finely chopped
• 1 large (200g) beetroot, finely grated
• 60g ( cup) prunes, finely chopped
• 50g ( cup) stale breadcrumbs
Directions
1. Preheat oven to 120 C.
2. Grease a 22cm springform pan; line base with baking paper, flour the sides of the pan and shake away the excess.
3. Beat egg whites in a large bowl with an electric mixer until soft peaks form.
4. Gradually add the sugar and beat until sugar is dissolved between additions.
5. Fold in the sifted cocoa, chocolate, beetroot, prunes and breadcrumbs.
6. Spoon mixture into prepared pan.
7. Bake for about 1 hour 30 minutes or until firm; cool in oven with door a jar.
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