Recipes+
Ingredients
Method
1.Preheat oven to 170°C (150°C fan-forced). Grease and line a 26 x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
2.Place beetroot in a microwave-safe, stain-resistant bowl. Cover with plastic food wrap. Microwave on High (100%) for 10 minutes or until very tender; drain. Transfer to a food processor; process until smooth, Cool.
3.Meanwhile, place chocolate and butter in a heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Cook and stir for 3 minutes or until melted and smooth. Remove from heat; cool.
4.Add beetroot puree and sugar to chocolate mixture; stir until smooth. Add egg; stir to combine. Fold in flour and cocoa, then chocolate bits. Pour mixture into prepared pan; level surface.
5.Bake for 25 minutes or until fudgy when tested at centre with a skewer. Leave in pan to cool completely. Transfer to a chopping board. Cut into 12 pieces. Serve dusted with icing sugar.
Using beetroot in chocolate baked goods gives them a deep colour and moist texture.
Note
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