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Makes: 1 Cake听听

Ingredients

100g dark chocolate

150g听cooked beetroot (not in vinegar)

50ml Rapeseed oil听

100g Melted Butter

3 large eggs

1tsp vanilla extract

60g cocoa powder

220g Self听raising听flour

200g Caster sugar

100g Fresh raspberries

50g White chocolate, grated or听melted,听and handful of fresh raspberries for decorating

100g Cr猫me Fraiche听

Mint听leaves听and dusting of听icing sugar to decorate听

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Method听

Preheat your oven to 180C Grease and line a loaf tin, Melt the dark chocolate in a glass bowl over a saucepan of simmering water.听

In听a blender blitz the beetroot to a puree then adds the oil and melted butter. Add the eggs. Add a few drops of Vanilla. The mix will look a little of a funny colour but that is normal.听

In a large bowl, sieve听the cocoa听powder and flour,听add听in the sugar.听

Add the pureed mix to the bowl and combine gently together. Stir in the melted chocolate and the whole raspberries.听

Add mix into a greased tin and bake for approx. 40 minutes. Cool the cake.听

Decorate the cake with whole raspberries and grated white chocolate or melt the white chocolate and drizzle over the raspberries. Serve with dollops of cr猫me fraiche.听

The pop a mint leaf on top and dust with icing sugar.听

Brian鈥檚 Tip:听Cook in a sandwich tin and serve as afternoon tray bakes.

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