Chocolate pie with beets and nuts
5 servings
100 minutes
A difficult but festive beet pie takes a couple of hours, but if you prepare the cream in advance (in the evening), you save twice as much time: you only need to bake the sponge cake, quickly cool it and decorate it into a luxurious 4-tiered dessert :) Mm!
1
First, we will make the cream: while the milk is heating (on low heat), we will beat 2 yolks and 1 egg with ground ginger. We will dilute the egg mixture with part of the warm milk and add it to the milk. We will add broken pieces of chocolate and stir until the cream thickens without allowing it to boil. Remove from heat, still stirring, and cool;
- Milk: 250 ml
- Egg yolk: 2 pieces
- Chicken egg: 4 pieces
- Ground ginger: 0.5 teaspoon
- Dark chocolate: 80 g
2
Let's prepare fresh beetroot: we will clean, wash, and grate it finely. We will chop the dried walnut kernels with a knife;
- Beet: 250 g
- Walnuts: 70 g
3
Separate the yolks of three eggs from the whites (the latter, along with the previous ones from the cream, set aside in the fridge) and beat with sugar, nuts, and grated beetroot. You can flavor the mixture with cinnamon or nutmeg to taste;
- Chicken egg: 4 pieces
- Brown sugar: 30 g
- Walnuts: 70 g
- Beet: 250 g
- Cocoa powder: 1 tablespoon
4
Sift the mixture of flour, cocoa, baking powder, and salt into the obtained mass;
- Whole grain flour: 120 g
- Cocoa powder: 1 tablespoon
- Baking powder: 1 teaspoon
- Salt: pinch
5
Gently fold the whipped egg whites into the batter, quickly fill the prepared (greased and cocoa-dusted) mold, and leave the biscuit to bake in a preheated oven at 180°C for 40 minutes.
- Chicken egg: 4 pieces
- Cocoa powder: 1 tablespoon
6
We will cut the chilled cake in half, spread cream on the bottom layer, and generously decorate the top of the pie with it. Additionally, the cake can be sprinkled with grated chocolate) It is advisable to let the finished pie sit in the refrigerator for a while.
- Dark chocolate: 80 g