Chocolate-beetroot pie
8 servings
95 minutes
Chocolate beetroot cake is a true masterpiece of French cuisine, combining an unexpected yet harmonious blend of cocoa and beetroot. This dessert has gained popularity for its tender, moist texture and rich chocolate flavor with a hint of earthy beetroot. Its origin story is linked to the search for alternative ingredients to add softness and depth of flavor to baked goods. It is perfect for special occasions, served with a cup of strong coffee or a glass of red wine. The glossy coating of melted chocolate and cream makes it not only delicious but also visually exquisite. Such a cake can be used as an elegant dessert for family dinners or festive tables.
1
Preheat the oven to 180 degrees. Grease the pie dish with butter.
- Sunflower oil: 250 ml
2
Whisk the eggs, sugar, and butter well. Add vanilla essence.
- Chicken egg: 4 pieces
- Cane sugar: 420 g
- Sunflower oil: 250 ml
- Vanilla essence: 10 ml
3
Sift the flour, cocoa, salt, and baking soda, and gradually mix into the egg mixture.
- Wheat flour: 300 g
- Cocoa powder: 50 g
- Salt: 10 g
- Baking soda: 10 g
4
Boil the beet until soft and turn it into puree. Mix with the dough. Transfer the dough to a mold and bake for 1 hour 15 minutes.
- Beetroot: 500 g
5
Transfer the pie to a plate and cool it.
6
Mix chocolate and cream in a water bath until smooth. Remove from heat and cool until thickened. Before serving, drizzle the pie with chocolate.
- Dark chocolate: 150 g
- Cream: 60 ml
