Serves 8

4 ounces dark chocolate (at least 70% cocoa)

½ pound peeled and soft-cooked red beets, cooled completely

½ cup dark brown sugar

¾ cup olive oil

2 teaspoons organic vanilla extract

3 eggs at room temperature

1 cup almond flour

1 teaspoon baking powder

¾ teaspoon fine sea salt

1 tablespoon cocoa powder

¼ cup sliced or slivered almonds

Optional: ¼ cup honey diluted with 2 tablespoons hot water

Preheat oven to 350°F with convection on. 

Line a 9-inch pie or round cake pan with light olive oil and parchment paper. 

Melt the chocolate in a heatproof bowl set over simmering water. Remove from the heat and set aside. 

Place the beets into the food processor bowl and purée. Add the brown sugar and olive oil and process quickly, just until smooth. Add the melted and cooled chocolate, along with vanilla extract, and again process quickly. Add the eggs to the mixture and pulse until smooth.

In a separate bowl, combine the almond flour, baking powder, salt and cocoa powder. Add to the wet mixture in the food processor and pulse 2–3 times, until just mixed.

Pour into the prepared pan and smooth the top. Sprinkle with sliced or slivered almonds. Bake for approximately 40 minutes, or until the torte is cooked and center bounces back when lightly touched. It’s better if it remains a little fudgy in the middle. 

Remove from oven and, if you are using the honey soak, spoon it evenly over the top. Cool completely and cut into wedges. 

Can be made a day ahead and refrigerated. Serve as is, or with berries, fruit compote or ice cream.