Melt the chocolate in a bowl over a pan of boiling water. Set aside to cool.
In a large mixing bowl beat the eggs with the sugar, the scraped-out vanilla seeds, the maple syrup and the agave nectar for around three minutes until light and fluffy.
Gently fold in the flours, bicarb, salt, cocoa and ground almonds until fully incorporated.
Peel then grate the beetroot taking time to enjoy your grisly hands...
Gently pat the beetroot dry with kitchen paper and them stir it into the cake batter along with the cooled chocolate, coffee (if using) and oil.
I top this with mascarpone sweetened with a little maple syrup and topped with masses of strawberries, blueberries and raspberries.