- STEP 1
Line a 20x20cm baking tray with baking paper. Heat the oven to 180/160 degrees fan. Wearing gloves, to avoid staining your hands, peel, top and tail and quarter the beetroot. Blitz it in a food processor, while it’s still raw. You’re aiming for fine, very small pieces.
- STEP 2
Pour the beetroot into a large saucepan with the chocolate and butter. Gently heat to melt the chocolate and butter. Stir the mix as you go and let it begin to simmer.
- STEP 3
Turn off the heat and stir in the orange zest, sugar and Cointreau.
- STEP 4
Peel, core and quarter the apples. You may want to use lemon juice on the apples while you do this to keep them from going brown. Blitz in a food processor until you make a purée.
- STEP 5
Add the apple purée to the beetroot mix.
- STEP 6
Sieve the flour into a separate bowl, along with the baking powder and the cocoa powder.
- STEP 7
Stir the dry ingredients in with the beetroot mix. Pour it all into the prepared baking tin. Bake for 40-45mins.