2 small beetroots (200g), peeled and sliced thinly
1 tsp lemon juice
Sweetened créme fraîche
1½ cups créme fraîche
2 tsp icing sugar, sifted
1 tsp vanilla extract
Cook beetroot in a small saucepan of boiling water for 45mins or until tender.
Drain, reserving 2 tablespoons of the cooking liquid.
Process beetroot and reserved liquid until smooth. There should be 1 cup of puree.
Preheat oven to 160°C and grease and line a 22cm springform pan.
Stir chocolate and butter in a small saucepan over low heat until melted and smooth.
Whisk eggs, extract, sugar and ground hazelnuts in a large bowl until combined.
Add chocolte mixture and beetroot puree and whisk to combine.
Poun into pan, cover with foil and bake for 1 hour 10mins or until cooked around the edge with a slight wobble in the centre. Lift up the edge of the foil to release steam, then refrigerate for 3 hours or overnight.
To serve, place the cake on a platter, dust with edges with coca, spread top with sweetened créme fraîche and top with candied beetroot. Finally, drizzle with reserved syrup.
Candied beetroot method
Stir sugar and water in a small saucepan oven medium heat until sugar dissolves.
Bring to the boil.
Add beetroot and cook for 20mins or until beetroot slices have become slightly translucent and syrup thickens.
Using two forks, transfer beetroot from syrup to a baking-paper-lined oven tray to cool. Reserve 1 cup of the syrup and stir in lemon juice.
Sweetend créme fraîche method
Whisk ingredients together in a small bowl until soft peaks form.
Cake and candied beetroot can be made a day ahead. Store separately in airtight containers in the refrigerator.