- Melt the butter.
- Melt the chocolate.
- Blend the beetroot.
- Mix the almonds, sea salt, baking powder & cacao together in a large bowl.
- Mix the maple syrup, butter, eggs, chocolate, beetroot & vanilla essence together.
- Mix the wet ingredients into the dry ingredients.
- Pout into a ‘swiss roll’ tin. Sprinkle with the chopped hazelnuts.
- Cook at 180C for 15-18 mins until its almost set, allow to cool.
