Start by roasting the beetroot in the oven set to 200C. Wrap the beetroot in foil with 1 tbsp of oil and roast for 45 minutes, or until tender
Slice the beetroot into small chunks and set aside to cool
Butter 3 ramekins and dust with cocoa powder to prevent the batter from sticking
When the beetroot is somewhat cool, add it to a blender with 1 tbsp of water until a smooth puree forms. Set aside and heat the oven to 180C
Chop the chocolate and melt in the microwave with butter in 20 second intervals until smooth
Whisk the egg and yolk in a separate bowl until smooth. Add the egg mixture to the chocolate, followed by the flour, sugar and salt. Mix.
Once the batter is smooth, whisk in the beetroot puree. Spoon the batter into the ramekins and bake for exactly 12 minutes to ensure a rich and gooey lava centre!
