Sophia’s newest cookbook is in our store and this recipe is just one of the delicious morsels you will find in amongst it’s pages. I have to say, she is on a roll! This recipe is moist and delicious, gluten free, quick to mix up and get in the oven and so fragrant you will be hanging around the kitchen just waiting for it to cool down so you can tuck in.
Don’t forget the ice cream, or double cream to go with it! (You have been warned!!)
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 125 Grams chocolate dark, in pieces BUY
- 300 Grams cooked beetroot, peeled
- 4 large eggs
- 40 Grams maple syrup
- 1 Teaspoon vanilla extract BUY
- 30 Grams Cacao Powder BUY
- 1 Teaspoon baking powder, (gluten free)
- 1 Pinch pink salt flakes BUY
- 125 Grams ground almonds
- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Line a 22cm loose bottom tart tin with greaseproof paper.
Place the chocolate in the mixing bowl. Blitz 5 sec/speed 7.
Scrape down, then melt 3 min/37°C/speed 2. Scrape into a separate bowl and set aside.
Add the beetroot, eggs, maple syrup and vanilla extract into the mixing bowl. Combine 30 sec/speed 5. Scrape down.
Add the cocoa powder, baking powder, salt, ground almonds, olive oil and dark chocolate and combine 20 sec/speed 4.
Pour the mixture into the prepared tin and bake for 30-35 minutes until a skewer inserted comes out clean.
You can also take it out slightly earlier and serve it as a gooey dessert. Remove from the oven, leave to cool in the tin for 10 minutes, then remove from the tin and serve warm or cold.
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