Ingredients:
Beetroots boiled, peeled, grated and squeezed 4
Flour 50 gm
Flour for dusting
Caster sugar 75 gm
Eggs 2
Dark chocolate (chopped) 100 gm
Butter 50 gm
Butter for greasing
Cocoa powder 1 tbsp
Walnuts (chopped) 1/4 cup
Vanilla essence 1/2 tsp
Icing sugar for dusting
Method:
Grease a baking tin with some butter and dust with some flour. Beat castor sugar and butter till pale and fluffy. Combine chocolate and butter in a pan and melt. Set aside to cool. Sift together flour and cocoa powder into the sugar-egg mixture. Dust walnuts with some flour. Add dusted walnuts and melted chocolate mixture to the sugar-egg mixture and fold lightly. Add vanilla essence and beetroot and fold till everything blends well together. Pour the batter into the prepared tin, spread evenly and tap lightly. Place the tin on a baking tray, put the tray in the preheated oven and bake at 180 degrees for 45 minutes. Remove from oven and cool down to room temperature. Cut into your choice of shapes, dust some icing sugar on top and serve.