14 November 2015

Mary Berry's (flourless) Beetroot Red Velvet Chocolate Torte - Recipe Post

Earlier this week, I came home to my lovely Nanna & 3 massive and freshly baked, traditional Caribbean rum cakes, which i used to love making with her when I was younger - mainly because I loved eating the raw batter perched on the steps outside our kitchen. She was baking ahead of this Christmas which got me thinking... wouldn't it be cool to bake something a little healthier for Christmas this year?

I guess the universe could hear my thoughts, because shortly after this I was sent an email full of healthy baking options which I had to try! If you'd like to (literally) bring something new to the table this Christmas or your next dinner party, try Mary Berry's (flourless) Beetroot Red Velvet Chocolate Torte, which isn't so hard to recreate... I promise! Just follow the recipe below! The Beetroot Red Velvet Chocolate Torte is by far, more healthier than your average chocolate torte with the addition of health boosting beetroot and a lower fat content due to the absence of butter. It’s so chocolatey and rich in flavour, light in texture and such a beautiful colour - I cant wait for you to give it a go!

And if you are interested in getting my Nan's recipe for her delicious Caribbean Rum cake...drop me a comment below and I'll ask her for the recipe and to feature on the blog!

If you love Good Food, I'd definitely suggest heading down to the BBC Good Food Show in London (this weekend) or Birmingham (end of the month) where you can snag loads of great tips and even rub shoulders with some food celebs! 

CP xo

Flourless Red Velvet Chocolate Torte
SERVES 10-12

Sunflower or vegetable oil, for greasing
200g/7oz dark/ bittersweet chocolate
(70% cocoa solids), broken into small pieces
300g/10½ oz raw beetroot/beets (about 2 medium), washed and roughly chopped
6 eggs, separated
100g/3½oz/½ cup soft brown sugar
2 tsp vanilla extract
75g/2½ oz/¾ cup ground almonds
125g/4½oz/½ cup Greek yogurt
1 tbsp icing/confectioners’ sugar or cocoa powder, for dusting

Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm/8in round loosebottomed
or spring clip cake pan with a little oil.

Melt the chocolate in a small heatproof bowl set over a pan of gently
simmering water, making sure the bottom of the bowl does not come
into contact with the water. Alternatively gently melt on a low heat in the
microwave. Stir occasionally until the chocolate has melted.

Put the beetroot/beets in a food processor, add 80ml/2.½ oz⁄ ⅓ cup water,
and blitz to a smooth purée, stopping and scraping down the sides when

Using an electric mixer, beat egg yolks with the sugar until thick and
creamy. Stir in the beetroot/beet purée, melted chocolate, vanilla extract,
ground almonds and Greek yogurt, until completely mixed.

In a separate bowl, whisk the egg whites until thick and they hold a firm
peak when the whisk is lifted. Gently fold into the chocolate mixture until
all of the egg white is combined. Transfer to the prepared pan and bake for
35 minutes until the centre is just firm. To check, you can insert a skewer
into the middle of the torte and if it comes out clean it is cooked. If not,
continue to cook for a further 5 minutes. Turn off the heat and leave the
torte in the oven for 10 minutes before removing.

Leave the torte to cool in the pan for about 30 minutes before serving
warm, or leave to cool to room temperature.

Dust with icing/confectioners’ sugar or cocoa powder and serve cut into
wedges. Any torte not eaten on the day of baking should be stored in the fridge
for up to 3 days.

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