Italian Pie with Beets and Chocolate

This chocolate beetroot cake has a very rich, full-bodied flavor and a moist, crumbly texture. It is moderately sweet, moderately chocolatey, moderately high in calories – in general, the ideal recipe for a cake for tea.

Servings: 8

Cook: 1 hour 10 minutes (your 20 minutes)

Ingredients

Directions

Prepare foods for the chocolate beetroot pie. I will not tire of repeating that it is easier to cook when everything is at hand, you do not have to constantly wash your hands and dive into the refrigerator or pantry for ingredients.
Cover a detachable form with a diameter of 20 cm with parchment and brush with butter.
In a deep bowl, combine dry ingredients – flour, cocoa, baking powder, and salt. Salt is always added when there is chocolate or cottage cheese in the dough – it favorably sets off and enhances the taste of these products.
Place the butter and chocolate pieces in a bowl or saucepan. Heat in a water bath.
As an alternative to a water bath, you can use a microwave – heat the ingredients on low power for about 2 minutes, then stir until smooth.
Carefully separate the whites of 3 eggs from the yolks, beat the yolks with sugar until lightened. Beat the whites separately until they are white, thick foam.
Combine the egg yolks whipped with sugar, yoghurt, chocolate-creamy mass and finely grated beets in a deep bowl.
Add dry ingredients little by little and knead the dough.
Add the whipped egg whites last to the dough, stirring in gently, preferably with a silicone spatula or a regular spoon from bottom to top.
Pour the dough into the prepared pan, flatten the top.
Bake the chocolate beetroot pie in the oven at 180 degrees for at least 50 minutes. Check readiness with a dry match.
After the cake has cooled down a little, tart it with powdered sugar and garnish with berries and herbs.

Chocolate beetroot pie is delicious, I guarantee. Bon Appetit!

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