Chocolate & Beetroot Cake with Cinder Toffee

By the Kitchens at The Milestone

Ingredients
For the cake:
250g dark chocolate (melted)
3 eggs
1kg Demerara sugar
2 tablespoons black treacle
2 tablespoons honey
40g self-raising flour
40g plain flour
Pinch of bicarbonate of soda
Pinch of salt
25g cocoa
50g ground almonds
250g raw grated beetroot (small grate)
100ml beetroot juice reduction (reduced from 200ml)
30ml oil
Beetroot honey comb:
75g honey
140g glucose
400g caster sugar
5 tablespoons beetroot juice reduction (reduced from 10 tablespoons)
20g bicarbonate of soda
Malted chocolate to coat

Method
For the cake:
Whisk the sugar, salt, honey, treacle and egg in an electric mixer until it doubles in size.
Fold in the flour, cocoa, almonds and bicarbonate.
Fold in the beetroot, chocolate, beetroot juice and oil.
Bake for 1 hour at 140 degrees in a large cake ring.
For the cinder toffee:
Boil the honey, glucose, sugar and beetroot juice in a heavy-based saucepan until it reaches 150 degrees on a sugar thermometer.
Sieve the bicarbonate twice and add to the mix.
Stir through quickly then pour onto baking tray lines with a Silpat (a non-stick baking mat).
Once cooled, break into small pieces and dip into chocolate.

The Milestone cook book will be available to buy on the 1st December (£16.95 paperback, £19.95 hardback). Alternatively you can visit www.the-milestone.co.uk/order.php and order your copy today!