Ingredients

80g Butter

100g Peeled and finely chopped/grated Beetroot (  used raw but you can use cooked as well)

80g Dark Chocolate (70%)

1 Tbsp Hot Expresso Coffee

½ Tsp Baking Powder

54g Plain Flour

1 Tbsp Cocoa Powder

2 large free range eggs

75g Golden Caster Sugar

Crème Fraiche or Double Cream to serve

 

Method

Preheat the oven to 180c/350f/Gas 4 and line a 20cm tin

Melt the chocolate in a bain marie, add the coffee and then add the butter and ensure all is melted and mixed together.

Remove the Chocolate mixture from the heat and allow to cool slightly.

Sift the flour, baking powder and cocoa powder and set aside

Separate the eggs. Whisk the yolks in a bowl until light and frothy and then add to the chocolate mixture.  Then stir in the finely chopped beetroot.

Whisk the Egg whites in a separate bowl until they form soft peaks, then stir in the sugar.

Fold the egg white mic into the chocolate, then fold in the flour and cocoa mixture.

Pour the mixture into the tin and bake for 30 minutes or until a skewer comes out clean.

Allow to cool in the tin and then serve.