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  • 300 g cooked beetroot, peeled & grated
  • 200 g plain chocolate
  • 100 g butter
  • 1 tsp vanilla extract
  • 225 g caster sugar
  • 3 large eggs
  • 100 g self-raising flour
  • 20 g cocoa powder


  1. Preheat the oven to 180 C (160 C Fan)/350 F/Gas Mark 4
  2. Line a 20 cm/ 8 in square tin with grease proof or baking paper.
  3. Measure the chocolate and butter in a mixing bowl. Put over a pan of simmering water and stir until melted and runny.
  4. Add the eggs, vanilla, sugar and whiz until well mixed, then add the flour, cocoa powder and beetroot.
  5. Whisk again, then spoon into the tin.
  6. Bake for 30 minutes until set and just firm in the middle.
  7. Leave until cool, then slice into 25 squares.
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