This is a rich, moist gooey gateau that is perfect for afternoon tea or dessert. A healthy indulgence that won’t last long on the plate!
150gm Mascavado Sugar (or rice syrup)
60gm Ground Almonds
50gm 100% Cacao Powder
200gm 70% Cacoa Chocolate
2 tsp Baking powder
1/4 tsp salt
(All ingredients are organic)
Cook the beetroot in pan of water for 35 – 40mins and then leave to cool, skin and blend into a puree.
Preheat the oven to 175C
In a pyrex dish place 200g chocolate and place over saucepan of simmering water and melt chocolate. Then add ground Almonds, cacao powder and melted 70 – 80% Cacao chocolate bar to the beetroot puree.
In a separate bowl whisk eggs and sugar together and add baking powder. If you wish to use an alternative to baking powder, use 1/2 lemon juice and 2 tsp bicarbonate soda.
Mix and fold ingredients together and the place in the tin.
Bake in oven for 35 mins. Take out of the oven and leave to cool for 20 mins before removing the cake tin and placing on a serving plate.
Serve with creme fraiche, raspberries or if dairy intolerance a raspberry coulis.