Recipe courtesy of Marisa Churchill

And The Beet Goes On

  • Level: Advanced
  • Total: 5 hr 30 min
  • Prep: 1 hr
  • Cook: 4 hr 30 min
  • Yield: 12 servings
Save Recipe


Chocolate Torte:

1 pound 2 ounces dark chocolate

9 ounces butter

1/4 cup corn syrup

5 eggs

1 tablespoon vanilla extract

3 cups sugar

1 cup all-purpose flour

1/4 cup almond meal

1/2 teaspoon salt

1 teaspoon baking powder

Beet Ice Cream:

4 pounds red beets

2 cups milk

3 cups sugar

12 egg yolks

6 cups cream

Sugar Beet Paper:

1 pound steamed sugar beets

1/4 cup corn syrup

1 egg white

Shiso salt, for garnish


  1. For the Chocolate torte:
  2. Preheat oven to 350 degrees F.
  3. Combine the chocolate, butter and corn syrup and melt over a double boiler. In a stand mixer whip the eggs, vanilla and sugar together for several minutes, pour in the melted chocolate, and all of the dry ingredients. Mix together and spread onto a greased 1/2 sheet pan. Bake in oven for 30 minutes.
  4. For the Beet ice cream:
  5. Wash and juice the beets. Simmer the juice 2 hours, until it is reduced by 2/3. In a separate pot combine the milk and sugar and bring to a boil, temper in your egg yolks. Add the cream and beet juice and freeze according to the ice cream machine instructions.
  6. For the Sugar beet paper:
  7. Preheat oven to 200 degrees F.
  8. Rinse the beets and place in a steamer. Steam until soft. Cool the beets, peel them, chop them up and place them in a blender with the corn syrup and egg white and blend until totally smooth.
  9. Spread in a very thin layer on to a silpat and bake in oven for 1 to 2 hours, until dry and crisp.
  10. To assemble cut the torte into circles using a 3-inch circular cookie cutter. Place a quarter sized drop of chocolate sauce on the plate and streak it using the back side of the spoon. Place the disk of torte onto the plate and a scoop of the beet ice cream directly on top of the torte. Place several large shards of the beet paper into the ice cream and different angles and sprinkle a pinch of the shiso salt on the ice cream and the plate.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Triple Hazelnut Cake with Chocolate Buttercream Frosting