Chocolate beetroot fondants

Photo: Ewelina Karbowiak

Getting your five a day needn’t be a chore – and needn’t preclude pudding, thanks to this delicious dessert recipe from Kate Percy, author of Go Faster Food (£12.99, Vermillion).

Chocolate beetroot fondants

Beetroot’s phytonutrients may help protect against heart disease as well as boosting exercise stamina, so a little raw ‘root makes an otherwise wicked dessert more wholesome.

Preparation: 15 minutes
Serves: 6

  • 100g dark chocolate (at least 70% cocoa solids), in chunks
  • 100g unsalted butter
  • 100g caster sugar
  • 4 eggs
  • 1⁄2 tsp vanilla extract
  • 60g fresh raw beetroot, peeled and grated
  • 40g plain flour

 

1 Preheat the oven to 200°C. Brush six holes of a muffin tin with a little melted butter, then sprinkle a pinch of flour into each hole to make the fondants easier to turn out.

2 Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Remove the bowl, and stir until smooth.

3 Beat together the sugar, eggs and vanilla extract with an electric whisk; stir in the chocolate mixture.

4 Fold in the flour and beetroot with metal spoon.

5 Pour into the muffin tray. Bake for 10-12 minutes, until crispy on the outside. When you cut through, a red, velvety, chocolatey goo should spill out. Beware of overcooking, or it will turn into an ordinary cake.


The Skinny

Calories  351
Carbs  33g
Sugars  26g
Protein  6.5g
Fat  22g
Saturates  13g