75g dark chocolate pieces
300g soft light brown sugar
225g self raising flour
1/4 tsp salt50g cocoa powder250g cooked beetroot, grated
grated white chocolate
double cream to serve
preheat the oven to 180C/350F/gas mark 4
grease a loose bottomed 23cm tin and line the base with greaseproof paper
melt the chocolate in a bowl over a pan of simmering water.
beat the sugar, butter and eggs ina separate bowl. stir in the melted chocolate, fold in the flour, cocoa powder and salt. once combined, add the beetroot and stir.
carefully transfer the mixture into your cake tin and bake for 45 minutes. it is ready when your skewer comes out almost clean. leave the cake to cool in the tin for 10 minutes. turn it onto a wire rack and leave to cool.
150g dark chocolate pieces
135ml double cream
5 tbsp icing sugar
put all the ingredients in a bowl and melt over a pan of simmering water. stir it altogether then take off the heat. stir quickly until you have a smooth and glossy mixture. leave to cool and thicken.
spread the icing over the cake and top with grated chocolate.
serve with whipped double cream.
thanks to diana henry, mrs. ramsay and daniella's sister who first introduced me to vegetables and chocolate. yum!