Take a look below for full instructions. 

Ingredients 

• 500g whole raw beetroot (3-4 medium beets)
• 100g unsalted butter (plus extra for the tin) 
• 200g bar plain chocolate (70% cocoa)
• 1 tsp vanilla extract 
• 250g golden caster sugar 
• 3 eggs 
• 100g plain flour (gluten-free) 
• 25g cocoa powder 
• 1 tsp cinnamon 

Tip – Wear a pair of gloves when preparing the beetroot to stop it from staining your hands! 

Method 

1. Top, tail and peel the beetroot. You will need about 400g in weight once the beetroot is prepared. 
2. Roughly chop the beetroot and put it into a large bowl, then add a splash of water and cover with cling film. 
3. You will then need to microwave the beetroot on high for approximately 12 minutes or until tender. 
4. Pre-heat the oven to 170c or gas mark 4. 
5. Butter and line a 20x30cm traybake or a small roasting tin, then roughly chop the chocolate and cut the butter into cubes.
6. When the beetroot is cooked, pop it into a sieve to drain off any excess liquid. Once done, place it into a food processor or blender with the chocolate, butter and vanilla. Blend until the mix is as smooth as you can get it
7. Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy (this takes a couple of minutes). Spoon the beetroot mix into the bowl and use a large metal spoon to fold it into the whisked eggs - try to conserve as much air in the mixture as you can!
8. Sift in the flour, cinnamon and cocoa powder, then gently fold these in to make a smooth batter. 
9. Pour the mixture into the prepared tin and bake for 25 minutes or until risen. You want a very slight wobble with the mixture when you shake the tin. 
10. Finally, place onto a wire rack to cool and then cut into squares. Enjoy! 

Allergens – This recipe contains dairy and egg. Please ensure you check the ingredients on any store-bought items to make sure they are suitable for any dietary requirements.