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Beet and Chocolate Torte 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.
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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
Beet and Chocolate Torte

Beet and Chocolate Torte

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12
slices
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6 oz
    (170 g)
    dark chocolate
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  • 1/4 cup
    (60 ml)
    butter, room temperature
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    454 g SALTED OR UNSALTED


  • 1 cup
    (250 mL)
    brown sugar
  • 1 lb
    (500 g)
    beets (4 or 5)
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    2 for $5.00

    PRODUCT OF U.S.A.


  • 1/3 cup
    (80 mL)
    canola oil
  • 1 Tbsp.
    (15 mL)
    Greek yogourt
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    SIGGI'S SKYR YOGOURT

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    500 g, SELECTED VARIETIES


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    LIBERTÉ MEDITERRANÉE

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    750 g, SKYR YOGOURT 500 g OR KÉFIR DRINKABLE YOGOURT 1 l SELECTED VARIETIES


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  • 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
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    SELECTED SIZES, SELECTED VARIETIES, OR 4.49 EA.


  • 1/4 cup
    (60 mL)
    icing sugar
  • 1/2 cup
    (125 mL)
    raspberries
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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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