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["Preheat oven to 375F. Wash the potato and prick all over with a fork. Place directly on the oven rack. Peel the beets, chop and space out in a baking dish. Bake together with the potato until tender, about 30 mins. Take out of oven, slice potato open. Place beets and potato on a plate and chill in freezer 10 minutes.", "Scoop potato insides and beet pieces in a food processor and blend till smooth. Add remaining PART I: MOLTEN CHOCOLATE CAKE BATTER ingredients and process till smooth. Taste! Adjust cocoa, pear butter, and salt according to your taste buds. Batter should taste sweet before baking as the sweetness will dissipate as it bakes.", "Preheat oven to 325 F. Scrape batter into a round or square baking pan or multiple single serve ramekins and shake slightly to evenly distribute batter in the pan or ramekins. If you are using ramekins, fill each ramekin 2/3 full. DO NOT MAKE DOUGHNUTS OR CUPCAKES WITH THIS BATTER!", "Bake 15 mins at 325F. Cake will not set firmly but instead will form crust and be soft to the touch.", "After first 15 minutes, take a spoon or fork and stir the batter in the cake pan or ramekins thoroughly. Bake an additional 15 minutes. This will create a firmer texture throughout the cake(s). After second 15 minutes of baking, cool on stove top. Serve hot or chill an hour or up to two days before serving.", "This cake can be enjoyed hot or cold. I preferred this cake cold with no icing. It tasted best after it chilled in the fridge overnight. My husband does not believe that any cake should be free of icing. Below is a recipe for a rich vegan icing for the cake or mini cakes.", "Icing:
