200g beetroot, peeled, chopped
175g butter, chopped
255g brown sugar (1 ¼ cups)
200g 70% cocoa dark chocolate, chopped
3 eggs, lightly whisked
75g plain flour (1/2 cup)
35g cocoa powder (1/3 cup)
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
100g walnuts, chopped (1 cup)
Icing sugar, to dust
Pre heat oven to 180 degrees.
Grease and line a 20cm square cake pan with baking paper, allowing sides to over hang.
Process beetroot in a food processor until finely chopped.
Place beetroot, butter, brown sugar and dark chocolate in a saucepan over medium low heat. Stir for 5 minutes or until melted. Transfer to a bowl. Stir in the egg.
Combine flour, cocoa powder, nutmeg and cinnamon in a separate bowl. Sift the flour mixture over the chocolate mixture and stir to combine. Stir in the walnuts.
Pour mixture into the prepared pan. Bake for 30 minutes or until the center is just firm.
Cool in the pan. Cut into squares and dust with icing sugar.