- STEP 1
Using a blender, combine eggs, vanilla, beet and beet juice syrup till thoroughly pureed.
- STEP 2
Add cocoa, gelatin, melted butter, salt and sugar; blend well.
- STEP 3
Butter or line a 23-25 cm tin. Pour in batter and bake at 180 degrees for 25-30 minutes or until a toothpick comes out clean.
- STEP 4
Cool for 30 minutes before cutting. Serve with cream and beetroot syrup.
- STEP 5
*Beetroot Juice Simple Syrup: puree raw or cooked beets, strain to remove any large pieces. Combine juice and sugar in a pot and cook until sugar is completely dissolved.