An incredibly velvety torte. The bitterness of the chocolate marries with the earthy notes of the beetroot well.
By Tom Hunt
Divine Chocolate Torte with Caramelised Beetroot
Prep Time: 20 minutes + cooling
Serves: People
Ingredients
400ml double cream
50g caster sugar
100g unsalted butter, cut into cubes
450g Divine 70% Dark Chocolate, broken into pieces
Divine Cocoa Powder for dusting
20-30cm baked pastry case
1 beetroot, sliced thinly into discs
100g sugar
Method
Step 1
Preheat oven to 150°C.
Step 2
Start by boiling the beetroot in advance. Cover with water, add 100g of sugar. Simmer till the beetroot begins to soften and the liquid has reduced to a syrup.
Step 3
Place the slices of beetroot onto a sheet of baking paper and place in the oven for 10-15 minutes till they go a little chewy.
Step 4
Put aside and leave to cool. Keep the syrup for a garnish.
Step 5
Bring the double cream, sugar and a good pinch of salt to the boil, remove from the heat. Add the butter and chocolate. Stir gently till just melted and combined.
Step 6
Pour into the baked pastry shell. Leave to cool and refrigerate.
Step 7
When you are ready to serve, dust with cocoa and serve with whipped cream or creme fraiche a slice of beetroot and spoon of the vibrant beetroot syrup.
