Heat oven to 190C/fan 170C/gas 5.
Tip the beetroot into a food processor and blitz
until chopped. Add a pinch of salt and the
rest of the ingredients, except the oil and
chocolate. When completely mixed (you
may need to scrape the sides down once
or twice), add the oil in a steady stream,
as if you were making mayonnaise.
When all the oil has been added, stir in
the chocolate, then tip the mix into a lined
900g loaf tin. Cook for 1 hr until an inserted
skewer comes out practically clean. leave
the loaf to cool on a rack. Serve in slices
with the crème fraîche or clotted cream.