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.
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