Beetroot chocolate fudge cake recipe (حلال)

This beetroot chocolate fudge cake will hit you between the eyes and knock you out. The beauty of this recipe is that it is incredibly rich and deep in flavour, yet uses hardly any flour or fat. I promise you that a little will go a long way. The beetroot is not a touch of madness – it actually provides the gungy texture that makes a great fudge cake, and some natural pink sweetness too. Serves 16 Ready in 2 1/2 hours Ingredients The cake * 250g good-quality dark chocolate * 3 medium free-range eggs * 250g light muscovado sugar * 1 vanilla pod, cut in half lengthways and seeds scraped out * 2 tablespoons maple syrup * 2 tablespoons clear honey * 40g self-raising flour * 40g plain flour * 1/4 teaspoon bicarbonate of soda * 1/4 teaspoon salt * 25g cocoa powder * 50g ground almonds * 250g raw beetroot, peeled and finely grated * 100ml strong black coffee * 30ml sunflower oil The topping * 150g good-quality dark chocolate * 3 tablespoons strong black coffee * 1 teaspoon vanilla essence * 3 tablespoons clear honey Method: How to cook beetroot chocolate fudge cake 1. Preheat a conventional oven to 160ºC, or a fan-assisted one to 140ºC. With the help of a brush and a tiny bit of sunflower oil, grease the surface of a round 20cm diameter by 8cm high loose-bottomed tin and set aside. 2. Melt the chocolate gently in a bowl over a pan of simmering water until all dissolved, then set aside to cool. 3. In a large mixing bowl, beat the eggs with the sugar, the scraped-out vanilla seeds …

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