Serves: 8 | Preparation Time: 30 min
- 250g beetroot fresh
- 100g dark cooking chocolate, chopped
- 20g butter
- 2 eggs, lightly whisked
- 1/2 tsp vanilla extract
- 1/4 cup (40g) plain flour
- 1/3 cup (35g) cocoa powder
- 1/2 cup (115g) caster sugar
- 100g walnuts, roughly chopped
- 1 orange, rind finely grated (works without if not in season)
Bake the beetroot & allow to cool, then remove the skins. Chop the beetroot. Use a hand-held blender or small food processor to make about 1/2 cup of puree.
Preheat oven to 180°C. Line an 18cm square cake pan with non-stick baking paper.
Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water or in a microwave safe bowl in the microwave in 20 second intervals, stirring often until smooth. Allow to cool slightly.
Whisk in the eggs and vanilla extract. Add the beetroot puree. Whisk until well combined.
Sift the flour and cocoa into a large bowl. Add the sugar and chocolate mixture.
Whisk until just combined. Stir in the walnuts and orange rind.
Pour into the cake pan. Smooth the surface.
Bake for 20 minutes or until the top is firm and crumbs cling to a skewer when inserted into the centre.
Cool completely in the pan before slicing.