Categories: Coffee morning, chocolate, gluten-free, make ahead cake

Ingredients

• 2 medium sized organic beetroots (to give 180 g cooked beetroot)
• 150 g 70% cocoa chocolate
• 150 g organic unsalted butter
• 100 g caster sugar
• 1 heaped tbsp unsweetened cocoa powder
• 2 organic eggs
• 100 g ground almonds
• 30 g white rice flour
• 1 tsp baking powder
• 1 tbsp xantham gum
• 1 tsp vanilla

Directions

1. Boil the beetroots for 45 minutes, then peel when cool enough to handle. Place in a food processor or blender and puree.

2. Add the eggs, vanilla and sugar and mix.

3. Melt the chocolate and butter over a double-boiler. Add this to the blender and mix.

4. Combine the cocoa powder, almond, baking powder, rice flour and xantham gum. Add these to the blender and mix.

5. Pour the mixture into a tin and bake at 180 degrees for 25 minutes.

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