
Prep Time
20 minutes + cooling
Cooking Time
15 minutes
Chilling Time
at least 2 hours
An incredibly velvety torte. The bitterness of the chocolate marries with the earthy notes of the beetroot well.
Method
Preheat oven to 150°C.
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.
Place the slices of beetroot onto a sheet of parchment paper and place in the oven for 10-15 minutes till they go a little chewy.
Put aside and leave to cool. Keep the syrup for a garnish.
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.
Pour into the baked pastry shell. Leave to cool and refrigerate.
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.