Beetroot and Chocolate Torte with Jorgensen’s Brandy

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Ingredients

16 oz dark chocolate
1 cup light brown sugar
1/2 cup caster sugar
3/4 cup beetroot puree
2 tablespoons of unsalted butter
2 tablespoons cocoa powder
8 large free-range eggs, at room temperature
1 tablespoon of Jorgensen’s brandy or 2 if you feel like it!

Method

Preheat the oven to 350ºF. Line a baking tin with baking paper.
Over a Bain Marie, melt the chocolate and add the sugar.

 

Add the beetroot puree (see beetroot starter recipe) and cocoa powder.
Now whisk in the eggs, butter and the generous table spoon of Roger’s brandy!

 

Pour the mixture into the baking tray.

Bake at 350º F in the centre of the oven, for around 35 minutes. Check the torte with a knife to see if the middle is cooked. It wants to still be gooey in the middle… yes I just said gooey.

Remove from the oven and allow the torte to cool at room temperature. Serve with a tipple of Roger’s brandy and perhaps some absinthe ice cream!

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