230 g (8 oz) self-raising flour
200 g (7 oz) golden caster sugar
100 g (3.5 oz) dark chocolate (60-70% cacao) broken into pieces
125 g (4.5 oz) unsalted butter
250 g (9 oz) cooked beetroot
3 large eggs
Preheat oven to 180°C/350°F/gas mark 4.
Butter and flour an 18 cm (7 inch) round cake tin.
Sift together drinking chocolate and flour, mix in the sugar.
Melt the chocolate and butter together.
Puree beetroot in a food processor, whisk the eggs and stir them into the beetroot.
Mix all the ingredients together, pour into cake tin and bake for 50 minutes or until done (test with skewer). Allow to cool before turning out onto wire rack.
Dust with icing sugar and serve with creme fraiche.