This is a very simple recipe. The chocolate has an incredible velvety texture and is to die for. Beetroot is delicious in the summer and brings seasonality to the dish. The bitterness of the chocolate marries with the earthy notes of the beetroot well.
Waste not: Keep the beetroot leaves for a stir fry or, if they are really tender, they are great in salads. If you make your own pastry, bake the off cuts with a sprinkle of sugar to make biscuits.
500ml double Cream 60g caster sugar 130g unsalted butter, cut into cubes 560g Divine chocolate, broken into pieces Cocoa for dusting 20-30cm baked pastry case 1 beetroot, sliced thinly into discs 100g sugar
Method – preheat oven to 150°c
1) Start by boiling the beetroot in advance. Cover with water, add 100g of sugar. Simmer until the beetroot begins to soften and the liquid has reduced to a syrup. Place the slices of beetroot onto a sheet of parchment paper and place in the oven for 10-15 minutes until they go a little chewy. Put aside and leave to cool. Keep the syrup for a garnish.
2) Bring the double cream, sugar and a good pinch of salt to the boil, remove from the heat. Add the butter and chocolate. Stir gently until just melted and combined.
3) Pour into the baked pastry shell. Leave to cool and refrigerate. If you have any chocolate left, pour them into little glasses to serve as chocolate pots.
4) When you are ready to serve, dust with cocoa and serve with whipped cream or crème fraîche, a slice of beetroot and spoon of the vibrant beetroot syrup.