Updated: Mar 31
275g cooked beetroot 250g dark chocolate, broken into pieces 250g butter 3 eggs 200g golden caster sugar 1 teaspoon vanilla extract 75g plain flour 50g cocoa powder pinch of salt Makes 15
Grease the base of cake tin or brownie pan.
Place the beetroot in a food processor and whiz for a few minutes to form a smooth puree. Set aside
Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water, taking care that the bowl does the actually touch the water. Leave until just melted, stirring occasionally, then remove from the heat and set aside.
In a large mixing bowl, whisk together the eggs, sugar and vanilla extract until pale and fluffy. Beat in the pureed beetroot and melted chocolate.
Sift in the flour, cocoa powder and salt and then fold them in until fully combined.
Tip the batter into the prepared baking tin, smoothing the top with a palette knife or spatula.
Bake in a preheated oven, 180C, Gas Mark 4 for 25 mins or until the centre is almost set but still wobbles when you gently shake the tin.
Remove from the oven and allow the cake to cool completely before removing it from the tin.
Peel off the baking powder if you have used and cut into squares.