Prep
20 mins

Cooking Time

Cooking
30 mins

Serves 4

Beetroot

Ingredients

Serves: 4

  • 200g dark chocolate (70% Cocoa solids)
  • 4 cooked beetroots drained
  • 100ml rapeseed oil
  • 2 medium eggs
  • 50g caster sugar
  • 200g ground almonds
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch sea salt
  • 100g walnuts

Method

  1. Preheat the oven to 190C. Then line your baking tray with baking paper and grease with a little rapeseed oil.
  2. Melt the chocolate with the oil in a saucepan very gently. Mix together.
  3. Add the beetroot to your food processor and blitz to a paste then add in the chocolate, oil and eggs. Blitz again to combine. Finally add in the sugar, almonds, cocoa, baking powder and salt and whiz again until you get a batter. Fold in the walnuts.
  4. Pour the batter into the tray and smooth down. Bake for 30 minutes then rest for 10 minutes to cool down before slicing.
Instagram
Facebook

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

Similar Recipes

Korean-Spiced Turkey Bowl Gochujang, Honey And Orange Glazed Ham Baked Camembert With Nduja And Honey Toast

COPYRIGHT © 2024 FLORETTE SALAD | IT’S INSPIRING STUFF