Flourless red velvet chocolate torte recipe

Far more health-aware than your average chocolate torte – with the addition of beetroot and a lower fat content due to the absence of butter. It’s chocolatey and rich in flavour, yet light in texture. The beetroot adds the beautiful colour and health benefits, but you can’t taste it at all. Serve as a dinner party dessert and enjoy the leftovers (if there are any) over the next few days with a cup of tea – how delightful!

Ingredients (serves 12)

Sunflower or vegetable oil, for greasing

200g dark/ bittersweet chocolate (70% cocoa solids), broken into small pieces

300g raw beetroot (about two medium-sized ones), washed and roughly chopped

6 eggs, separated

100g soft brown sugar

2tsp vanilla extract

75g ground almonds

125g Greek yogurt

1tbsp icing sugar or cocoa powder, for dusting

Method 

Preheat the oven to 180ºC. Grease a 20cm/8in round loose-bottomed 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 in a food processor, add 80ml 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 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 five 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 sugar or cocoa powder and serve cut into wedges.

Any torte not eaten on the day of baking can be stored in the fridge for up to three days.

Recipe courtesy of Jo Wheatley and https://www.bbcgoodfoodshowwinter.com/