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Rich Chocolate Beet Cake



One 8″ cake

Hear us out on this one! If you like rich chocolate decadence – this is it! Don’t be turned off by the beets! Chocolate and beet have been making harmonious culinary music together for many a year. You must try it to believe it! If you wish to embrace the sweet beet just a bit more, try the Beet Sorbet recipe (seen below). This cake & sorbet combo is terrific.  Pastry Chef, Phyllis had fun plating this dessert. She whimsically calls it “The Heart Beat”. As a bonus… it’s a heavenly gluten free chocolate dessert recipe.


Step one

  • 1 cup sugar
  • 1/2 cup water
  • 2 Tbsp Vanilla

> Combine & bring to boil in a sauce pan. Remove from heat.


Step Two

  • 8 oz unsweetened bakers chocolate – chopped
  • 4 oz semi-sweet chocolate – chopped
  • 1 cup butter

> In a double boiler, melt  these 3 ingredients together until smooth


Step Three

  • 5 eggs
  • 1/2 cup sugar
  • 1 cup cooked shredded beets


> In a large bowl – Beat eggs and sugar until thick and yellow. Add beets.

> Combine all three steps into the large mixing bowl. Mix until smooth.

> Place batter in a lined and oiled 8″ pan. Bake in a water bath at 350 for 25 minutes (or until just set).

> Cool. Then refrigerate until firm.  Cut cake into desired shape (like the heart shape seen above).

Beet Sorbet Recipe Food processor needed

Step one – prepare simple syrup

  • 2 cups water
  • 10 oz sugar
  • 1/2 cup corn syrup

> Combine and boil for a few seconds. Remove from heat and cool


Step Two

  • 8 oz beets, previously cooked
  • 1 cup of simple syrup (from recipe above)
  • 1 cup water
  • 1/2 tsp lemon juice

> Puree until smooth. Then strain.

> Spoon puree into desired ice cream form for preferred shape. Freeze in your ice cream freezer as per directions. If you do not have an ice cream freezer, simply pour puree mixture into a steel pan, cover w/ plastic wrap, and freeze (3-4 hours). > Remove from freezer and keep at room temperature until partially thawed. Process in a food processor to break up the sorbet and give it texture. If you have a mold, use it now, or refreeze in pan for 2 hours, then use a scoop or spoon to form.


> Add a serving of this sorbet to your plated chocolate cake