Ingredients
Wet Ingredients
300g beetroot – peeled, chopped, steamed and blended
85g dark chocolate
3 eggs
300g brown sugar
200ml olive oil
Dry ingredients:
30g cocoa powder
200g almond meal
1.5tsp baking powder
Pinch of salt
Directions
Peel, chop and steam the beetroots at steam setting 1 for 15 minutes then mash or blend into a puree and set aside to cool
mix together the sugar and oil and fold in the eggs
melt the chocolate using the microwave setting at 800W in 30second intervals and then fold it into the egg mixture along with the beetroot puree
stir the dry ingredients together and then pour the wet mixture into the dry
Lightly grease the ramekins with olive oil and then pour in the batter ⅔ full
Cook for 10 minutes on steam setting 1 until the outside is cooked but the interior remains slightly fudgy
serve warm with ice cream and raspberries
