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Nutrition: per serving

  • kcal255
  • fat13g
  • saturates7g
  • carbs32g
  • sugars24g
  • fibre2g
  • protein4g
  • salt0.11g
    low

Method

  • step 1

    Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.

  • step 2

    Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.

  • step 3

    Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.

  • step 4

    Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.

RECIPE TIPS
NO MICROWAVE?

If you don’t have a microwave,

boil the whole, unpeeled beetroot until

tender (leaving the skins on prevents them

from becoming waterlogged), then peel

and use as above. For a real cheat, use

400g ready-cooked beetroot – just be sure

to buy the type without vinegar!

Recipe from Good Food magazine, September 2010

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Comments, questions and tips (197)

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Overall rating

A star rating of 4.3 out of 5.191 ratings

nazar

Delish !! Will defo make again. I used caster sugar instead of golden caster sugar. Great way to get veg into me and kids. ( just don’t let the kids know you but beetroot in them or they’ll turn their nose before trying ! And let them cool completely before taking out of tray.

j72xfgbxnscjWyvXeP

question

Why is mine still so runny after cooking it for twice as long as it says? Did other people have this problem, any recommendations?

jennymorri15438

It’s all right really, it just depends on how you bake it we put chocolate chips on top you just need to be careful because the chocolate chips could burn.Ours was red at first but once it cooled down it turned the nice chocolaty brown.

hendyhan

Lovely, so chocolatey and airy, almost mousse like!

4bp25njph54XwbjqFM

Far too much beetroot in this recipe. I used home grown beetroot and ended up with less that 400g when it had cooked, but the end result was too strong and my child refused to eat them (he eats beetroot brownies at school..) I also reduced the sugar by 50g, as others recommended, but my husband and…

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