2 ounce unsweetened baking chocolate (used Ghirardelli 100% Cacao Unsweetened Chocolate)
2 tablespoons butter
1/2 cup sugar
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 large or 2 small beets (for about 1 cup puree)
1/2 cup mini semi-sweet chocolate chips (used Ghirardelli 60% Bittersweet Chocolate Chips)
*1 tablespoon ground flax seed
Preheat the oven to 350º and lightly grease or spray the bottom of a 9×9-inch baking pan. Roast, steam, or boil your beet until it is extremely tender (a knife stuck into the center should slide back out easily). Set aside until cool enough to handle. Meanwhile, melt together butter and baking chocolate over a double-boiler, stirring regularly. Take care not to heat the chocolate too quickly or too high, or it will seize. In a large bowl, whisk or sift together flour, salt, baking powder and ground flax seed. If you’re adding chocolate chips, toss them into the flour. Once chocolate and butter are completely melted, stir in sugar. Beat eggs in a small bowl, then slowly add the chocolate mixture, whisking constantly. Peel and puree beets, then stir into chocolate mixture, along with vanilla. Add to flour and mix until just combined. Pour into 9×9 and bake 25 minutes, or until a skewer inserted in the middle of the pan comes out almost clean.
*A very good friend of mine gave me her share for the Hancock Shaker harvest and it came with beets. I have been wanting to try beets and this is my chance. Boy, I’m glad I did…my boys love it. I have search so many recipes but this is the only one ask for less sugar. Beets itself is sweet already, you only need something to enhance it. The unsweetened baking chocolate made it decadent. Love it! enJOY!!!
Source: Foodies and the Feast