Photo: Quentin Jones
- 4 eggs
- 440g castor sugar
- 225g plain flour
- 2½ tbsp cocoa powder
- 175g butter, melted
- 1 beetroot (about 180g) grated
- 60g toasted cashews, coarsely chopped
Preheat oven to 160C. Beat eggs and sugar in a large bowl until thick and pale. Sift flour and cocoa powder together and fold into egg mixture. Fold in butter and stirwell.
Add finely grated beetroot and cashews and stir until smooth. Spoon into a greased, paper-lined 20-centimetre square tin and bake for 45-55 minutes or until cooked. Cool in tin then cut into squares.
WAYS WITH BEETROOT
Wrap in foil and bake until tender. When cool enough to handle, peel and cut into wedges. Put wedges in a shallow bowl and top with a handful of rocket leaves and some toasted, flaked almonds. Dust thin slices of firm goat's cheese in a little seasoned flour and pan fry on both sides in hot olive oil until golden. Drizzle beetroot salad with vinaigrette and top with the cheese.
Blend canned, drained and rinsed chickpeas in a food processor with garlic, lemon juice and cumin to taste. Add cooked chopped beetroot and tahini and process again. Season with salt and pepper, add a splash of olive oil and serve with toasted pita bread.
Combine cooked baby beetroots, sliced celery and blanched baby green and yellow beans. Make a dressing with creme fraiche, a couple of spoonfuls of grated fresh horseradish, salt and a squeeze of lemon juice. Toss vegetables with the dressing and top with toasted walnuts.
- Main Ingredients - Chocolate
- Course - Dessert