INGREDIENTS

Serves 12 – Approx. 255kcal per slice

• 500g whole raw beetroot (3-4 medium beets)
• 100g unsalted butter, plus extra for the tin
• 200g bar plain chocolate (70% cocoa)
• 1 tsp vanilla extract
• 250g caster sugar
• 3 eggs
• 100g plain flour
• 25g cocoa powder

METHOD

1. Pre-heat oven to 180C/160C fan/gas 4
2. Peel the beetroot (about 400g flesh). Roughly chop and put into a bowl
3. Add a splash of water, cover with cling film, then microwave on high until tender (approx. 10min)
4. While the beetroot cooks, butter a small roasting tin
5. Roughly chop the chocolate and cut the butter into cubes
6. Tip the cooked beetroot into a sieve to drain the excess liquid
7. Then put into a food processor or blender with the chocolate, butter and vanilla
8. Whiz until the mix is as smooth
9. Get the eggs and sugar and place them into a large bowl and beat the them using an electric hand whisk for about 2 mins
10. Spoon the beetroot mix into the bowl with the eggs and sugar
11. Then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as possible
12. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter
13. Pour into the prepared tin and bake for 25 mins or until risen all over
14. Cool completely in the tin
15. Cut into squares

Enjoy!