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.

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

1

Preheat oven to 150°C.

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.

3

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.

4

Put aside and leave to cool. Keep the syrup for a garnish.

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.

6

Pour into the baked pastry shell. Leave to cool and refrigerate.

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.