Beetroot is a valuable baking ingredient as it offers bulk, moistness and sweetness, allowing you to bake goodies with less sugar and fat.
- Yield: 36
- Preparation Time: 25 Minutes
- cooking spray, for oiling
- 5½ oz (150 g) plain chocolate (60 per cent cocoa solids), broken into pieces
- 2 eggs
- 1 tsp vanilla extract
- 3½ oz (100 g) dark muscovado sugar
- 3½ tbsp stevia granules
- 3 fl oz (85 ml) sunflower oil
- 8 oz (225 g) cooked beetroot, grated
- 3½ oz (100 g) self-raising wholemeal flour
- 3 tbsp cocoa powder
How to Make It
- Preheat the oven to 180°C/350°F/Gas Mark 4. Spray a 20-cm/8-inch square cake tin with cooking spray and line with baking paper.
- Place the chocolate in a heatproof bowl set over a saucepan of gently simmering water and heat, stirring, until just melted. Remove from the heat.
- Put the eggs, vanilla extract, muscovado sugar and stevia granules in a large bowl and beat with a hand-held electric mixer for 3–4 minutes, or until pale and frothy. Beat in the oil. Stir in the beetroot, then sift in the flour and cocoa powder, tipping in any bran left in the sieve, and fold in. Add the melted chocolate and stir to combine.
- Spoon the mixture into the prepared tin, levelling the surface. Bake in the preheated oven for 25–30 minutes, or until just firm to the touch.
- Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Cut into 36 bite-sized squares. Store in an airtight container for up to 1 week.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.