Beetroot and Brazil Nut Chocolate Cake

Beetroot adds earthiness and the brazil nuts a satisfying crunch to this dense chocolate cake. The deep-purple hue to this cake is stunning and pairs beautifully with the dark cocoa. This cake is best served with a great big dollop of crém fraîche.

Ingredients

unsalted butter 175g, cubed, plus extra for the tin

dark chocolate 200g, roughly chopped

cooked beetroot (look for unflavoured vac-packed) 250g, roughly chopped

eggs 3

soft light brown sugar 150g

self-raising flour 175g

cocoa powder 30g

crème fraîche to serve (optional)

Method

Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a deep 23cm springform tin with baking paper.

Melt the butter and chocolate together in a bowl set over but not touching a pan of gently simmering water. Take off the heat and cool a little.

Put the beetroot in a food processor or high-speed blender and whizz to a purée. Add the eggs and sugar, and whizz again.

Put the flour and cocoa powder in a bowl and mix together. Stir in the beetroot purée, then the chocolate-butter mixture until you have a uniform batter. Scoop into the tin and level out. Bake for 40-45 minutes or until risen.

Leave to cool in the tin for 20 minutes then unclip and leave to cool completely. Transfer to a serving plate and serve with a dollop of crème fraîche, if you like.