80 ml orange juice
65 g wholemeal or plain flour
20 g unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon fine salt
55 g unsalted butter, plus more for the baking dish
175 g bittersweet chocolate (such as 70% cacao), finely chopped
110 g firmly packed dark brown sugar
3 large eggs
2 teaspoons pure vanilla extract
120 g chopped unsalted walnuts or pistachios, toasted (optional)
Preheat the oven to 180°C. Grease a 20-cm square pyrex baking dish.
Puree the beetroot in a blender with orange juice until smooth, about 30 seconds.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and
salt.
Set a stainless-steel (or other heatproof) bowl over a saucepan of simmering
water (be sure the bottom of the bowl does not touch the water). Put the butter
and chocolate in the bowl and heat, stirring occasionally, until melted and
smooth, 4 to 5 minutes. Remove from the heat and whisk in the sugar. Whisk in
the eggs, one at a time, until each is incorporated. Stir in the beetroot mixture
and vanilla. With a spatula, fold in the flour mixture and the nuts (if using) to
just combine.
Pour the batter into the baking dish. Bake until slightly puffed and firm to the
touch, 25 to 30 minutes. Let cool on a wire rack. Cut into 12 pieces.
191 CAL, 10 G FAT (7 G SATURATED), 3 G PROTEIN, 24 G CARB, 18 G
SUGAR, 1 G FIBRE, 111 MG SODIUM PER SERVING
It’s a Superfood
Beetroot are a good source of vitamin C, fibre, and potassium. Many of us
are scarred by the tasteless sliver of beetroot on our elementary school