Chocolate-beet pie
Description
It pairs perfectly with tea and coffee. For making this cake you can use virtually any chocolate, either with a filling (nuts, raisins, etc.) or without it. If you choose chocolate that does not contain dairy components, the dessert will be completely vegan. Moreover, you can bake such a cake in a multicooker by setting the “Bake” mode for 50 minutes. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Begin preparing the chocolate‑beet pie by boiling the beet. You can steam it (for 15–20 minutes) or bake it in the oven. The pie requires one medium‑sized beet.
- 2
Step 2
In the next step, combine all the dry ingredients, except the sugar, in a deep bowl. The flour and cocoa should be sifted beforehand.
- 3
Step 3
Then turn the boiled beetroot into a puree using a blender or grate it on a fine grater.
- 4
Step 4
Add sunflower oil to the beet puree and pour in the granulated sugar, mixing until the sugar is completely dissolved.
- 5
Step 5
Add the dry mixture to the beet mass in portions while sifting simultaneously, and thoroughly combine the components.
- 6
Step 6
At the final stage, pour the previously melted (in a bain‑marie) chocolate into the batter and mix everything again.
- 7
Step 7
Place the dough in the prepared pan and bake the pie in a preheated oven at 170‑180 °C for 30‑35 minutes.
- 8
Step 8
For the finished chocolate‑beet cake, dust with powdered sugar if desired, or drizzle with chocolate glaze.