Fudgey and dark; Earthy and sweet; Ultra squidgy...
The last of my stored beetroot could not have gone to a more luscious use. Having been in the veg drawer in my fridge since October, I thought they might be past their best, but oh no. This recipe is not for the faint-hearted, or those who fret at the odd indulgence. This is a recipe for lovers of chocolatey greatness.
Ingredients - Makes min. 16
200g unsalted butter
250g good quality dark chocolate
230g golden caster sugar
70g plain flour
30g cocoa powder
Half tsp baking powder
Pinch of sea salt
300g cooked beetroot - boiled or roasted
Preheat the oven to 180C/(170 fan) 350/gas mark 4. Grease and line a 20cm x 20cm tin, or 22cm round.
Finely grate the cooked beetroot and set aside.
Melt the butter and the chocolate gently in a bowl set over a pan of barely simmering water. Set aside and allow to cool slightly.
Meanwhile, whisk the eggs and sugar in a large bowl until pale and voluminous; 5 mins or so.
Stir in the chocolate mixture, then sieve in the flour, cocoa, baking powder and add salt. Stir to mix then fold in the beetroot with a large metal spoon just until everything is combined. Don't over mix or they'll turn out too firm.
Pour into the prepared tin and bake in the middle of the oven for about 25-30 minutes. Mine took 30 mins in a round tin but ovens vary so check at 25mins. You want a lovely firm crust on top with softness underneath. Insert a skewer; you’re looking for some moist chocolate crumbs sticking to it. If too wet, pop back in for another few mins. Remember; it will 'dry' more as it cools so don't be tempted to overcook.
Allow to cool in the tin for 10 minutes before transferring onto a wire rack. Cut when cooled, if you can wait that long..?