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Chocolate and beetroot traybake

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Ingredients

Adjust Servings:

	400g raw candy beetroot
	100g unsalted butter, cut into cubes
	100g dark chocolate (70% cocoa), cut into chunks
	1 tsp vanilla extract
	3 large free-range eggs
	150g golden caster sugar
	125g self-raising flour
	1 tsp baking powder
	50g cocoa powder
	Pinch of salt
	TO SERVE
	Icing sugar, for dusting
	Freeze dried raspberries, to decorate

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Chocolate and beetroot traybake

Name: Chocolate and beetroot traybake
Total time: 45 min
Yield: 16
Ingredients: raw candy beetroot : 400g; unsalted butter, cut into cubes: 100g; dark chocolate (70% cocoa), cut into chunks: 100g; vanilla extract: 1 tsp; large free-range eggs: 3; golden caster sugar: 150g; self-raising flour: 125g; baking powder: 1 tsp; cocoa powder: 50g; Pinch of salt; Icing sugar, for dusting; Freeze dried raspberries, to decorate

Beetroot in a sweet treat? It sounds a little out there but beetroot and chocolate are best friends and the former helps to cake the traybake incredibly moist. By using candy beetroot, the earthiness isn't too overpowering, plus you don't need to wear gloves when handling it.

Features:

45 Mins
Serves 16
Easy

Ingredients

400g raw candy beetroot
100g unsalted butter, cut into cubes
100g dark chocolate (70% cocoa), cut into chunks
1 tsp vanilla extract
3 large free-range eggs
150g golden caster sugar
125g self-raising flour
1 tsp baking powder
50g cocoa powder
Pinch of salt
TO SERVE
Icing sugar, for dusting
Freeze dried raspberries, to decorate

Directions

Top, tail and peel the candy beetroots. Place in a microwaveable bowl and add a splash of water. Cover with clingfilm and microwave on high for 10 minutes or until tender.
Meanwhile, preheat the oven to 160C and fill a saucepan about a quarter of the way up with water and bring to a gentle simmer.
Place a heatproof bowl over the pan, making sure the bottom is not touching the water, and add the chocolate chunks and butter. Leave to melt for about 5 minutes, stirring occasionally. Remove from the heat and leave to cool for 5 minutes.
Butter and line a brownie or traybake tin.
Tip the cooked beetroot into a blender and pour over the melted chocolate and butter. Blitz the mix until it is as smooth as you can get it. Add the vanilla extract and mix well.
In a mixing bowl, combine the eggs and caster sugar together and beat vigorously with a hand or electric whisk until smooth, glossy and frothy. Slowly incorporate the beetroot mix until fully combined, then gently fold in the self-raising flour, baking powder, cocoa powder and salt, being careful not to over mix.
Pour the mixture into the prepared tin and bake for 27-30 minutes until a skewer comes out clean and the top has formed a slight crust. Cool completely in the tin, then cut into squares and dust with icing sugar and freeze dried raspberries before serving.