I often make a sugar free version of this recipe for my youngest son.  I use xylitol instead of sugar, you can’t tell the difference!

200g dark chocolate, 75% cocoa solids or higher
250g butter
250g sugar
3 medium eggs
125g self raising flour
200g cooked beetroot, chopped (not pickled!)

Preheat the oven to 200C/180 fan/Gas 4.  Line a 30 x 25cm x 1 inch deep baking tray with baking parchment.

Bring a pan of water to the boil.

While the water is heating, break the chocolate into chunks and cut the butter into cubes.  Place in a heat proof bowl.  Once the water is boiling, place the bowl over the water and melt the contents. You can also melt the chocolate and butter in the microwave in  microwavable bowl.

In a food processor blitz the sugar and eggs.  Add the beetroot and blitz again.  Slowly add the chocolate and butter mixture then gradually add the flour.

Once the mixture is thoroughly combined pour it into the baking tray.  Place in the oven and bake for approximately 20 minutes.  to check if the cake is cooked, piece the centre with a cocktail stick or skewer.  A few crumbs on the skewer is a sign it is ready.  Remove the tray from the oven and leave to cool before cutting.