Chocolate and Raspberry Slice

Ingredients

• 3 eggs

• 2 Tbsp olive oil

• 1/3 cup brown sugar

• 120g dark chocolate

• 1 medium beetroot, grated

• 1 medium pear, grated

• 1 ¼ cups almond meal

• ½ cup cocoa

• 1 tsp cinnamon

• 2/3 cup frozen raspberries

Instructions

1. Preheat the oven to 160°C. Line a cake tin with baking paper and grease the sides.

2. Whisk the eggs, oil and sugar in a large mixing bowl until the sugar dissolves.

3. Place chocolate in a microwave safe container and microwave until smooth, stirring every 20 seconds.

4. Absorb some of the water from the grated beetroot and pear using paper towels.

5. Whisk melted chocolate into egg mixture. Stir in beetroot, pear, almond meal, cocoa and cinnamon. Gently fold raspberries into batter.

6. Transfer into cake tin and bake for 75 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool before slicing.