Ingredients

3 medium organic Free Range Eggs 250 g good quality Dark Chocolate around 70% cocoa is good 250 g light muscovado 250 g raw beetroot peeled and finely grated 50 g ground Almonds 30 ml Sunflower Oil 100 ml strong Coffee espresso is best 40 g Self Raising Flour 40 g Flour 25 g cocoa powder 1 Vanilla pod split 2 tablespoons Maple syrup 2 tablespoons clear Honey such as Acacia ¼ teaspoon Salt ¼ teaspoon bicarbonate of soda For the topping 150 g good quality Dark Chocolate again, 70% would be good 1 teaspoon vanilla essence 3 tablespoons strong dark Coffee 3 tablespoons Honey

Description

Preheat The Oven To 140C Fan. With The Help Of A Brush And A Tiny Bit Of Sunflower Oil, Grease The Surface Of The Tin And Set Aside. Melt The Chocolate Gently In A Bowl Over A Pan Of Water Until Melted Then Set Aside To Cool. Beat The Eggs With The Sugar,

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