Ingredients

Instructions

  1. Boil unpeeled beetroot for 1 hour.
  2. Drain, peel, cool and puree beetroot to make 1½ cups of pureed beetroot.
  3. Preheat the oven to 180°C Lightly oil and flour a 25 cm cake tin.
  4. Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly.
  5. Add the chopped nuts if using.
  6. In another bowl, mix oil, eggs, and beetroot.
  7. Fold into the dry ingredients with melted chocolate.
  8. Place in cake tin.
  9. Bake 45-55 minutes.
  10. Turn out onto rack and cool.
  11. Served slightly warm with fresh cream makes a delicious dessert.