Chocolate Beetroot Cake

• 100g drinking chocolate
• 230g self raising flour
• 200g dark chocolate, broken into pieces
• 250g unsalted butter
• 250g cooked beetroot
• 3 large eggs

To serve : Icing sugar, crème fraiche

Preheat the oven to 180c / 350f / gas mark 4
Butter and flour the cake tin

Sift together the drinking chocolate and the self-raising flour, then mix in the sugar. Melt the chocolate and butter together in a heatproof bowl suspended over a saucepan of barely simmering water. Puree the beetroot in a food processor, whisk the eggs, then stir them into the beetroot, add the beetroot and the chocolate mixtures to the dry ingredients and mix together thoroughly.

Pour the mixture into the cake tin. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave the cake to stand in its tin for 10 minutes before turning it out on to a wire rack to cool.

Serve dusted with icing sugar and some crème fraiche.

Makes: 8 slices