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Preheat your oven to 180C (350F) and line a loaf pan with baking paper.
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Melt butter in a small saucepan. Remove from the heat and add chocolate. Stand.
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Meanwhile, whizz beets in a food processor until smooth. Add eggs, vanilla, sugar and nut meal and whizz again until mixed.
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Add melted butter and chocolate and again whizz until combined.
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Spread mixture over the base of your pan and bake for 25-30 minutes or until firm on the top but still squidgy in the middle.
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Cool in the tin and serve sliced with vanilla ice cream or double cream.