Flourless Beetroot Chocolate Tart

Name: Thermomix recipe: Flourless Beetroot Chocolate Tart
Prep time: 5 min
Cook time: 35 min
Ingredients: 125 Grams chocolate dark, in pieces; 300 Grams cooked beetroot, peeled; 4 large eggs; 40 Grams maple syrup; 1 Teaspoon vanilla extract; 30 Grams cacao powder; 1 Teaspoon baking powder, (gluten free); 1 Pinch pink salt flakes; 125 Grams ground almonds; 40 Grams Extra Virgin Olive Oil (EVOO)

Serves 10 Prep Time 5 minutes Cook Time 35 minutes Rated: Print

This gluten free treat is good for you!! From the new cookbook by Sophia Handschuh this recipe will be on regular chocolate rotation, guilt free.

Sophia’s newest cookbook is in our store and this recipe is just one of the delicious morsels you will find in amongst it’s pages. I have to say, she is on a roll! This recipe is moist and delicious, gluten free, quick to mix up and get in the oven and so fragrant you will be hanging around the kitchen just waiting for it to cool down so you can tuck in.

Don’t forget the ice cream, or double cream to go with it! (You have been warned!!)

Come join our FREE TRIAL on the Insider Club for more great recipes

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

125 Grams chocolate dark, in pieces BUY
300 Grams cooked beetroot, peeled
4 large eggs
40 Grams maple syrup
1 Teaspoon vanilla extract BUY
30 Grams cacao powder BUY
1 Teaspoon baking powder, (gluten free)
1 Pinch pink salt flakes BUY
125 Grams ground almonds
40 Grams Extra Virgin Olive Oil (EVOO) BUY

Do

1: Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Line a 22cm loose bottom tart tin with greaseproof paper.
2: Place the chocolate in the mixing bowl. Blitz 5 sec/speed 7.
3: Scrape down, then melt 3 min/37°C/speed 2. Scrape into a separate bowl and set aside.
4: Add the beetroot, eggs, maple syrup and vanilla extract into the mixing bowl. Combine 30 sec/speed 5. Scrape down.
5: Add the cocoa powder, baking powder, salt, ground almonds, olive oil and dark chocolate and combine 20 sec/speed 4.
6: Pour the mixture into the prepared tin and bake for 30-35 minutes until a skewer inserted comes out clean.
7: You can also take it out slightly earlier and serve it as a gooey dessert. Remove from the oven, leave to cool in the tin for 10 minutes, then remove from the tin and serve warm or cold.

My name is Sophia and I am a baking fanatic, food blogger and Digital Marketing consultant. I am originally from Germany and have been a passionate foodie since I was five years old. I live in London with my partner and believe in taking time to cook and bake creates a great work-life balance. I am always looking for new ways to experiment with unique and quirky ingredients to make beautifully home cooked meals with the Thermomix. I learned baking mostly from my dad who became a baker when he was sixteen. We have shared many fun memories about baking and I have developed a true passion for it. In August 2015 I finally decided to start a blog, sharing the love I have for baking and creating a platform for everyone to learn and get inspired. In my blog I write about great recipes that you can make with or without the Thermomix. I will show you tips and tricks on how to make the most of your spare time. In my recipes I write about my memories from childhood and Germany. My 90-year old grandma plays an integral part in many of my recipes. She taught me many of the traditional recipes that I still bake on a regular basis. I hope that you enjoy reading the blog and discover the wonderful world of Thermomix recipes. http://thermomixbakingblogger.com