Fudgey chocolate beetroot cake - NO SUGAR, NO FLOUR

Simply WOW you may taste the beetroot initially, but using such rich chocolate masks it and is just incredible - so rich that one slice will satisfy.

Credit goes to http://www.msrc.co.uk/index.cfm/fuseaction/show/pageid/3062

Ingredients
300 g unseasoned beetroot (precooked and vacuum packed), cubed
4 eggs
4 tbsp acacia honey
1 tsp vanilla essence (i left this out because I didn't have any)
1 tbsp pure cocoa
1 tsp baking powder
1 pinch salt
125 g ground almonds
125 g dark chocolate (at least 70% cocoa), plus 3 squares of the same chocolate for covering
4 tbsp olive oil
50 g dried, unsweetened cherries or coarsely chopped prunes (optional-i didn't use)

Preheat oven to 180°C. Line the bottom of a 23cm-round cake tin with greaseproof paper and lightly grease its sides.

In a blender, combine beetroot, eggs, acacia honey, vanilla essence, cocoa, baking powder and salt, and whizz until thick and creamy (2-3 minutes).Add ground almonds and blend to combine.

To melt the chocolate, break into small pieces and place in a glass or metal bowl together with the olive oil. Boil some water and pour into a larger bowl. Set smaller bowl on the hot water and stir chocolate and oil until they have blended into a smooth, velvety liquid. Add this to the batter in the blender and whizz to combine.Fold in but don’t blend the cherries or prunes with a spoon.

Pour into prepared cake tin and bake in preheated oven for 35-40 minutes. To test for doneness, a skewer inserted into the middle of the cake should come out clean.

Remove from oven and place the three squares of chocolate on top of the hot cake; leave to melt and spread over the surface with the back of a teaspoon. Sprinkle with grated coconut, toasted flaked almonds or, for a special dinner-party touch, a few crushed pink peppercorns

Nutritional values from my ingredients for one slice (mine made 11 slices - odd number, not sure why!!!) - also i didn't add extra choc/topping :
214 cals, 19 carbs, 13 fat, 7 protein.