This devilishly dark chocolate cake contains a secret ingredient.

Pre-heat the oven to 190◦C/350◦F/Gas Mark 4. Grease and line an eight inch round loose bottom or spring-form tin and line with a disc of grease proof paper.

Blend the beetroot in a food processer until a rough puree is achieved.

Carefully melt the chocolate and hot espresso coffee in a bowl suspended over a pan of boiling water.

Add the butter into the bowl to allow it to soften slightly. Remove from the heat and allow to cool.

Sift the flour into the chocolate and butter mixture, then add the ground almonds, baking powder and cocoa powder. Mix well.

Separate the eggs, then whisk the egg yolks in a bowl until pale and creamy. In another bowl, whisk the egg whites until soft peaks are formed and then add in the sugar.

Stir the beetroot puree into the beaten egg yolks, before adding the chocolate mixture from step 5 into the bowl. Fold gently, add the yogurt and stir again.

Add the egg white and sugar mix and gently fold in until all the ingredients are fully combined to form your cake mixture.

Pour the cake mixture into the prepared tin and bake for 40 minutes (or until a skewer inserted into the cake comes out clean). Allow the cake to completely cool in the tin and then transfer to a wire cooling rack. Remove the greaseproof paper if necessary.

To make the chocolate ganache, break the chocolate chunks into a bowl. Gently heat the cream until just boiling, remove from the heat and then pour the hot cream over the chocolate pieces. Continue to stir until the chocolate is entirely melted.

Pour the chocolate ganache over the cake and allow to flow across the top and down the sides. Use a palette knife to help achieve a smooth, even texture.

Allow to set, leaving overnight for best results.