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

PREPARATION TIME: 30 mins

COOKING TIME: 45 mins

INGREDIENTS

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.

DIRECTIONS

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

necessary.

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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