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.

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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 yogourt 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