Divine Chocolate Torte with Caramelised Beetroot

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.


  • 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



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.