Chocolate beetroot cake

Name: Chocolate beetroot cake
Total time: 1 min
Ingredients: unsalted butter 175g, cubed, plus extra for the tin; dark chocolate 200g, roughly chopped; cooked beetroot (look for unflavoured vac-packed) 250g, roughly chopped; eggs 3; soft light brown sugar 150g; self-raising flour 175g; cocoa powder 30g; crème fraîche to serve (optional)

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Total: 1 hours, 10 minutes

Author : Adam Bush

beetroot dark chocolate

Ingredients

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unsalted butter 175 grams, cubed, plus extra for the tindark chocolate 200 grams, roughly choppedcooked beetroot (look for unflavoured vac-packed) 250 grams, roughly choppedeggs 3soft light brown sugar 150 gramsself-raising flour 175 gramscocoa powder 30 gramscrème fraîche to serve (optional)

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Instructions

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Step 1

Heat the oven to 180C/fan 160C/gas Butter and line the base of a deep 23cm springform tin with baking paper.

Step 2

Melt the butter and chocolate together in a bowl set over but not touching a pan of gently simmering water. Take off the heat and cool a little.

Step 3

Put the beetroot in a food processor or high-speed blender and whizz to a purée. Add the eggs and sugar, and whizz again.

Step 4

Put the flour and cocoa powder in a bowl and mix together. Stir in the beetroot purée, then the chocolate-butter mixture until you have a uniform batter. Scoop into the tin and level out. Bake for 40-45 minutes or until risen.

Step 5

Leave to cool in the tin for 20 minutes then unclip and leave to cool completely. Transfer to a serving plate and serve with a dollop of crème fraîche, if you like.