1. Boil the beetroot whole for 40 minutes in water or until soft when tested with a skewer.
   Allow to cool slightly and rub off skin. Puree with a little of the cooking water to a fine paste
   in a food processor. Reserve 1 tbs of the puree and keep the rest on the fridge to use in
   smoothies or add to other dishes.
2. Preheat the oven to 200C, butter a 6 hole muffin pan and dust with cocoa.
   Melt the chocolate together with the butter in a microwave or in a bowl over gently simmering
   water. Stir with a spatula until smooth and whisk in the eggs and yolks and 1 tbs of the
   beetroot puree.
3. Add the flour mixture and whisk until just combined. Spoon even amounts of batter into each of the muffin holes and transfer to the oven.
4. Bake for 8 – 10 minutes, they need to still be slightly gooey in the centre, if you over cook
   them you will lose the lava!

Serve with ice-cream.