100g block Lindt 70% dark chocolate
3 medium eggs
1 cup rapidura or brown sugar
1 cup coconut oil
300g cooked beetroots
1 teaspoon vanilla extract
½ cup cacao
200g almond meal
1½ teaspoon baking powder
¼ teaspoon salt
Preheat oven to 180*C.
To cook the beetroots, wash thoroughly and place in a pot full of cold water. No need to peel. Bring the pot to the boil and cook the beets until soft when poked with a knife – approx. 30 minutes, though this depends on the size of the beets. When cooked, run the beets under cold water and gently rub off the skins. Blend or mash the beetroots until slightly smooth but still some ‘chunks’ remaining.
To melt the chocolate, break into chunks and place in a bowl over a pot of simmering water. The chocolate will melt slowly. Remove from the heat just before all the chocolate is fully melted.
In a separate bowl, whisk together the eggs, sugar and oil. Slowly add the cooked beet puree, the melted chocolate and vanilla, into the egg mixture.
Add the cacao, almond meal, baking powder and salt. Fold until everything is well combined.
Grease a 20cm spring form cake pan and bake for approximately 50 minutes or until a skewer comes out clean. Once cooked, remove from the oven and leave to cool in the pan.