Method
1. Pre-heat oven
2. Prepare a clean springform pan
3. Add fresh beet to a clean saucepan
4. Fill with water
5. Boil until soft - 15 min
6. Drain
7. Blend the beets until smooth
8. Add dark chocolate, salted butter and hot coffee to a clean medium glass bowl
9. Melt until smooth while stirring occasionally - low heat
10. Add all purpose flour, cocoa powder and baking powder to a clean medium bowl
11. Whisk until combined then set aside
12. Transfer purée to chocolate mixture
13. Mix egg yolk into the chocolate mixture
14. Add egg white and granulated sugar to a clean large mixing bowl
15. Whisk until stiff peaks form
16. Fold chocolate mixture into batter carefully
17. Fold dry ingredients into batter and mix until just combined
18. Pour batter into springform pan
19. Bake until skewer tests clean - 40 min, 180°C
20. Let cool on round wire rack
21. Dust with freeze-dried raspberries