This is a melt-in-the-mouth chocolate torte which is flour free, making it smooth and irresistibly rich. The beetroot adds a moistness and a depth of flavour that has made this recipe a firm favourite in Organico Cafe! We serve this torte as a dessert or as a very special afternoon treat...
275 g (10oz) cooked beetroot, peeled
250 g (9oz) Green and Blacks Organic dark cooking chocolate
250 g (9oz) butter, softened, plus extra for greasing
300 g (11oz) caster sugar
Organic and free range 3 eggs, beaten
75 g (3oz) ground almonds
50 g (2oz) cocoa powder
1⁄2 tsp baking powder
pinch of salt
Preheat your oven to 180º C
Melt the chocolate in a glass bowl over a simmering pan of water, on a medium heat, making sure the water isn’t touching the glass, when melted take off the water and sit aside to cool slightly.
Cream the butter and sugar together for a few minutes, then add the beaten eggs and mix.
Blend the beetroots in a food processor till smooth, add the melted chocolate and blend again.
Combine the chocolate mixture with the creamed butter and sugar and sieve in the dry ingredients, fold in until fully combined.
Pour into 23/9” round springform tin or a 20cm/8” square tin lined with parchment paper.
Bake for 30-35 minutes, its done when you still have a good wobble in the centre and the sides are slightly firm to the touch.
Remove from the oven and place on a wire rack until cool before serving, we often serve this with a combination of greek yoghurt and creme fraiche. This delicious Torte will last for a few days in an airtight container (if you can resist it for that long!)