- TM 31
Ingredients
Beetroot Chocolate Torte
- 80 g hazelnuts
- 320 g Fresh Beetroot
- 50 g agave syrup
- 100 g water
- 80 g extra virgin olive oil
- 50 g raw cacao powder
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Cinnamon Cream Cheese Icing
- 100 g raw sugar
- 250 g cream cheese
- 60 g softened butter
- 1 teaspoon ground cinnamon
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill hazelnuts 10 sec/sp 9. Set aside.
Wash, then top and tail beetroot and cut in quarters. Place in jug and chop 4 sec/sp 4. Add agave and water, cook 10min/100 deg/sp 1. Add remaining ingredients (including hazelnut meal) and mix 20 sec/sp 5. Scrape down and mix 10 sec/sp 5.
Pour into round cake tin and bake 40 minutes at 180 degrees.
Mill sugar for 20 sec/sp 9. Add remaining ingredients and mix 20 sec/sp 5. Scrape down sides and mix for a further 20 sec/sp 4.
Spread over cooled cake.
Torte
Cinnamon Cream Cheese Icing
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
I used maple syrup in lieu of agave syrup and of course it wasn't sweet at all. Luckily, the cream cheese frosting (I used lactose free) made up for the sweetness. It wasn't what I expected. One of my daughters loved it as did some of my guests.
delicious!
2oops forgot to mill the hazelnuts so didnt quite work as little too moist but itvtasted fantatsic and going to try it again next week and do it properly
This looks so good!!!, I cant wait to try it!
Megan Hessey
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