½ cup honey (this can be up to 1 cup if prefer sweeter)
½ cup vegetable oil
1 Tablespoon vanilla essence
2/3 cup drinking chocolate (cocoa can be use instead)
Icecream or cream to serve
Instructions
Peel and chop beetroot into 2 cm cubes.
Place beetroot, salt and water into microwave safe bowl with lid and cook until tender. This took about 10 minutes in my microwave. Set to one side to cool a little.
In bowl beat rest of ingredients together.
Take beetroot, including liquid and place in food processor, blend until smooth.
Add beetroot to egg mixture and mix well.
Place mixture into lined slow cooker and cook on high with tea towel under lid until skewer comes out clean.
Allow to cool for 15 minutes on cake rack before slicing.