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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

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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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$11.99 ea.

50 un.

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SELECTED SIZES SELECTED VARIETIES OR 3.89 EA.

ZAZUBEAN CHOCOLATE BAR

$4.49 ea.

85 g SELECTED VARIETIES

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

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LIFE SMART ORGANIC BUTTER

$4.99 ea.

250 G SELECTED VARIETIES

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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12 - 16 X 95 - 100 g SELECTED VARIETIES

3

egg

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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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ROBIN HOOD OR FIVE ROSES FLOUR

$8.77 ea.

10 kg SELECTED VARIETIES

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$3.99 ea.

2.5 kg SELECTED VARIETIES

1/4 tsp.
(1 mL)
sea salt

1 cup
(250 mL)
dark chocolate chips

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NESTLÉ ASSORTED MINI SIZED BARS

$11.99 ea.

50 un.

HERSHEY'S CHIPITS CHOCOLATE CHIPS

2 for $7.00

SELECTED SIZES SELECTED VARIETIES OR 3.89 EA.

ZAZUBEAN CHOCOLATE BAR

$4.49 ea.

85 g SELECTED VARIETIES

1/4 cup
(60 mL)
icing sugar

1/2 cup
(125 mL)
raspberries

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RASPBERRIES

$1.99 /lb or ea.

170 g, PRODUCT OF U.S.A. OR MEXICO, 1.99 EA. HONEYCRISP APPLES PRODUCT OF U.S.A., EXTRA FANCY GRADE, 1.99/LB, 4.39/kg LARGE PRIMA GATTIE PEACHES PRODUCT OF U.S.A., NO. 1 GRADE, 1.99/LB, 4.39/kg

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$4.49 ea.

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

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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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