Beetroot and chocolate pie
10 servings
120 minutes
Beetroot-chocolate pie is an unusual combination of vibrant, sweet beetroot and rich chocolate flavor. This dessert has European roots and is known for its velvety texture and delicate moisture. In the past, beetroot was used to add sweetness to baked goods when sugar was scarce. Today, it gives the dough natural juiciness and a deep flavor note. Vanilla and cocoa make it particularly aromatic, while the slight bitterness of cocoa balances the sweetness of beetroot. This pie is perfect for a cozy tea time or festive table setting. It can be served chilled, which makes the texture even denser and richer, while the taste becomes exquisitely deep. Topped with a light dusting of powdered sugar or chocolate glaze, it becomes a true gastronomic masterpiece.
1
Preheat the oven to 180 degrees.
2
We boil the beetroot. We clean it. We puree it using a blender.
- Beet: 400 g
3
Sift the dry ingredients: flour, cocoa, salt, vanillin, baking soda, and baking powder into a separate container.
- Wheat flour: 280 g
- Cocoa powder: 3 tablespoons
- Vanillin: 0.3 teaspoon
- Soda: 0 g
- Salt: 1 g
- Baking powder: 2 teaspoons
4
In another container, beat the butter with sugar, then add the beet puree and mix thoroughly.
- Vegetable oil: 120 ml
- Sugar: 180 g
- Beet: 400 g
5
Gradually add the flour mixture to the beet mixture, mixing thoroughly. The dough should be thick.
- Wheat flour: 280 g
6
We transfer the dough to a baking dish greased with vegetable oil. If your dish is silicone, it doesn't need to be greased.
- Vegetable oil: 120 ml
7
Bake the pie for about 40 minutes. Check readiness with a toothpick.
8
Let the pie cool completely, remove it from the mold, and place it in the refrigerator for 1 hour.