Chocolate Beet Pie
by Editorial Staff
An unusually harmonious combination of chocolate and beetroot flavors gives these pastries originality. The cake is tender, slightly moist and, at the same time, crumbly, similar to chocolate brownie.
Cook: 1 hour 30 mins
Servings: 4-6
Ingredients
- Beets – 230-250 Grams (boiled)
- Chocolate – 90-100 grams (dark with whole almonds)
- Sunflower oil – 80 Milliliters (refined)
- Granulated sugar – 70-80 Grams
- Cocoa powder – 20 Grams
- Wheat flour – 150 grams
- Baking powder – 1
- Table salt – 1/4 Teaspoon
Directions
- Start your chocolate beet cake by boiling the beets. You can steam it (for 15-20 minutes) or bake it in the oven. For the cake, you need one medium-sized beet.
- In the next step, combine all dry ingredients, except sugar, in a deep bowl. Flour and cocoa should be sieved beforehand.
- Then use a blender to puree the boiled beets or grate them on a fine grater.
- Add sunflower oil to the beetroot puree and add granulated sugar, stir until the sugar is completely dissolved.
- While sifting in parts, add the dry mixture to the beet mass, carefully combine the components.
- At the final stage, pour the previously melted (in a water bath) chocolate into the dough and mix everything again.
- Put the dough in the prepared form and bake the pie in an oven preheated to 170-180 degrees for 30-35 minutes.
- Sprinkle with powdered sugar or chocolate icing on the finished beetroot pie, if desired.
Bon appetit!
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