Raspberry, beetroot and chocolate

Name: Raspberry, beetroot and chocolate
Cuisine: French
Ingredients: chocolate cake; 3¼ sheets gelatine; 200 g beetroot juice (store-bought apple and beetroot will work, or juice a beetroot yourself with a juicer); 200 g beetroot juice (store-bought apple and beetroot will work, or juice a beetroot yourself with a juicer); 200 g beetroot juice (store-bought apple and beetroot will work, or juice a beetroot yourself with a juicer); 200 g cream; 2 egg whites; 90 g sugar; 200 g fresh raspberries; 50 g reserved raspberry compote; micro coriander, or other micro herbs/edible flowers; micro coriander, or other micro herbs/edible flowers; micro coriander, or other micro herbs/edible flowers

Preparation info

Makes
20

Difficulty
Easy

Appears in

Pâtisserie Made Simple

By Maxine Scheckter

Published 2026

About

Raspberry, beetroot and chocolate are a great flavour combination. Beetroot has a natural sweetness that works perfectly in desserts, and when balanced with the dark chocolate and fruity raspberry — it’s a match made in heaven.

Ingredients

Chocolate cake

chocolate cake

Europe
France
Dessert
Low calorie
Spring

Method

Once baked, leave to cool completely.

Reserve 50g of compote in the fridge for finishing, before pouring the remaining compote over the cake and store in the freezer for at least 30 minutes before making the beetroot mousse.

Soak the gelatine sheets in cold water until soft. Drain and put in a pot with 20g of the beetroot juice. Cook over a low heat until the gelatine has fully