Go Back

Chocolate Tart With Raspberry & Beetroot

1.50 from 2 votes
Print Recipe Pin Recipe
Course Dessert
Servings 1 cake

Equipment

  • Springform pan, 25 cm

Ingredients
  

Bottom Layer

  • 125 g butter
  • 180 g beetroot
  • 300 g sugar
  • 50 g cocoa powder unsweetened
  • 2 tsp vanilla extract
  • 2 eggs
  • 160 g flour
  • Butter to lubricate the baking pan

Truffle Layer

  • 200 g dark chocolate at least 60% cocoa
  • 50 g raspberry
  • 2 tbsp butter
  • 1 1/2 dl heavy whipping cream

Topping

  • 100 g walnuts

Instructions
 

Bottom Layer

  • Melt the butter in a saucepan
  • Peel the beetroot and blend it in a blender with the melted butter
  • In a bowl, mix beetroot-butter, sugar, cocoa, and vanilla.
  • Add the eggs on at a time - whisk thoroughly
  • Add the flour and whisk till the dough as an even texture
  • Lubricate the springform pan with some butter and pour the dough into the pan
  • Bake the cake at 175 degrees C for 30-40 min
  • Let cool completely on the kitchen table

Truffle Layer

  • Chop the chocolate into smaller pieces
  • Blend the raspberry and pour it through a strainer - use a spoon to push as much through the strainer as possible. This removes the seeds.
  • Bring raspberry, heavy whipping cream, and butter to a boil in a saucepan, stirring constantly.
  • Remove the saucepan from the heat and pour the dark chocolate into the heavy whipping cream mixture and stir using a whisk in order to melt it

Putting The Cake Together

  • Pour the truffle layer over the cold bottom layer. Slide the springform back and fourth along the kitchen-table in order to even out the truffle layer
  • Chop the walnuts and spread them on the cake
  • Let the cake sit in the fridge for at least an hour before serving