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Beet and Chocolate Torte 2015-07-29 https://www.metro.ca/userfiles/image/recipes/torte-betterave-chocolat-10330.jpg PT20M PT25M PT45M

Preheat oven to 180°C (350° F) .Grease an 8-inch (20 cm) round pan with butter or cooking spray and then line it with parchment.Trim and peel the beets and boil them in water until they’re soft, about 20 minutes.Use a food processor to puree.Melt the chocolate and butter in a double-boiler, stirring constantly.Remove from the heat and add the brown sugar and stir.Combine the beet puree, oil and yogurt.Add eggs to melted chocolate, one at a time, stirring after each addition.Sift in cocoa and add vanilla.Stir in flour and salt until combined.Pour in the beet mixture and combine.Fold in chocolate chips.Pour the batter into a pan and bake for 25 to 30 minutes.Allow the torte to cool completely before dusting with icing sugar.Decorate each serving with fresh raspberries.

12 Sweet Potato Chronicles

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6 oz (170 g) dark chocolate 1/4 cup (60 ml) butter, room temperature 1 cup (250 mL) brown sugar 1 lb (500 g) beets (4 or 5) 1/3 cup (80 mL) canola oil 1 Tbsp. (15 mL) Greek yogurt 3 egg 2 Tbsp. (30 mL) cocoa powder 1 tsp. (5 mL) vanilla extract 1 1/4 cup (310 mL) spelt flour 1/4 tsp. (1 mL) sea salt 1 cup (250 mL) dark chocolate chips 1/4 cup (60 mL) icing sugar 1/2 cup (125 mL) raspberries

Beet and Chocolate Torte

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slices

0:20

Preparation

0:25

COOKING

0:45

TOTAL TIME

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Ingredients

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6 oz
(170 g)
dark chocolate

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1/4 cup
(60 ml)
butter, room temperature

1 cup
(250 mL)
brown sugar

1 lb
(500 g)
beets (4 or 5)

1/3 cup
(80 mL)
canola oil

1 Tbsp.
(15 mL)
Greek yogurt

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SAVE $3.97 ON 3. 10 Air Miles BONUS MILES when you buy 3

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3

egg

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SAVE $1.80

SELECTION LARGE EGGS

$6.99 ea.

30 UN

SELECTION LARGE EGGS

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30 un

2 Tbsp.
(30 mL)
cocoa powder

1 tsp.
(5 mL)
vanilla extract

1 1/4 cup
(310 mL)
spelt flour

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1 kg

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2.5 kg SELECTED VARIETIES 5 Air Miles BONUS Reward Miles when you buy 1

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1/4 tsp.
(1 mL)
sea salt

1 cup
(250 mL)
dark chocolate chips

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CADBURY DAIRY MILK FAMILY CHOCOLATE BARS

2 for $5.00

SELECTED SIZES, SELECTED VARIETIES, OR 2.79 EA.

4 Air Miles BONUS MILES when you buy 2

NESTLÉ FAMILY SIZE CHOCOLATE BARS

2 for $5.00

SELECTED SIZES, SELECTED VARIETIES OR 2.79 EA. 4 Air Miles BONUS MILES when you buy 2

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1/4 cup
(60 mL)
icing sugar

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454 g

1/2 cup
(125 mL)
raspberries

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170 g PRODUCT OF U.S.A. OR MEXICO

Imprimer ma sélection

Preparation

Preheat oven to 180°C (350° F) .

Grease an 8-inch (20 cm) round pan with butter or cooking spray and then line it with parchment.

Trim and peel the beets and boil them in water until they’re soft, about 20 minutes.

Use a food processor to puree.

Melt the chocolate and butter in a double-boiler, stirring constantly.

Remove from the heat and add the brown sugar and stir.

Combine the beet puree, oil and yogurt.

Add eggs to melted chocolate, one at a time, stirring after each addition.

Sift in cocoa and add vanilla.

Stir in flour and salt until combined.

Pour in the beet mixture and combine.

Fold in chocolate chips.

Pour the batter into a pan and bake for 25 to 30 minutes.

Allow the torte to cool completely before dusting with icing sugar.

Decorate each serving with fresh raspberries.

Source : Sweet Potato Chronicles

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