Wednesday, 17 October 2012
2/3 cup sunflower oil
1/2 cup honey
50 g dark chocolate (70%), broken into pieces
250 g raw beetroots, grated
1 ½ cup flour
2 tsp baking powder
5 tbsp cocoa powder
a pinch salt
1 tbsp dried shredded coconut (optional)
Start with the beetroot. Place unpeeled beetroot in a pan and cover with water. Simmer for about 40 minutes, remove from heat, drain the beetroot and leave to cool.
When it's cooled the peel will be really easy to remove, then grate on the small side of the grater.