fudgy chocolate beetroot cake

this is the bestcake its yummy, fudgy and great to have a slice (or two) with a nice hot cuppa

recipe-

300g raw almonds* (or almond meal for conventional method)

200g beetroot (peeled and quartered for Thermomix, otherwise peeled and finely grated)

200g dark chocolate (70% cocoa)

200g sugar

4 eggs (lightly whisked for conventional method)

80g gluten free cornflour

1 tsp baking powder

100g butter

thermomix method-

preheat oven to 180 degrees celcius, grease and line base of 20cm springform cake tin.

place almonds into TM bowl and mill for 15 seconds on speed 10. set aside. no need to clean bowl.

put beetroot quarters in TM bowl and chop for 8-10 seconds on speed 5 set aside. rinse out bowl and dry.

break up chocolate into small pieces and place in TM bowl. chop for 5-6 seconds on speed 8. add butter and heat for 2 minutes/50 degrees/speed 3.

add all ingredients in with the chocolate and mix for 10 seconds on speed 7. scrape down sides of bowl and remix for a couple more seconds if necessary.

pour into prepared cake tin and bake for 40-50 minutes. cake should lightly spring back in middle when cooked or use a skewer (will be slightly fudgy on the skewer).

Allow to cool in cake tin. Serve warm with cream or ice-cream