The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

“Red Velvet” Dark Chocolate and Beet Cake with Cream Cheese Ice Cream and Candied Beets

Advertisement

Ingredients

Chocolate Beet Cake

Cocoa powder, for dusting pan

2 cups all-purpose flour

1 ½ teaspoons baking soda

2 teaspoons salt

½ cup unsweetened chocolate, chopped

3 eggs

1 cup grapeseed oil

2 ¼ cups sugar

1 tablespoon vanilla

1½ cups beet juice*

*beet purée, strained through chinois

Cream Cheese Ice Cream

4 cups milk

2 ½ cups sugar, divided

24 eggs

24 ounces cream cheese

1 teaspoon vanilla

3 cups sour cream

Salt, to taste

Cocoa Nib Whipped Cream

1 ½ cups heavy cream

3 tablespoons cocoa nibs

3 tablespoons sugar

Cherry Roches

2 cups white chocolate, chopped

1 ½ cups corn flakes

1 cup feuilletine

½ teaspoon salt

5 tablespoons freeze dried cherries

Candied Beets

12 baby beets

Salt, to taste

4 cups simple syrup

Directions

Cream Cheese Ice Cream

  1. In a heavy bottomed saucepot, combine milk and half of the sugar and bring up to a scald.
  2. Meanwhile, whisk together the remaining sugar and the egg yolks in a large bowl.  When milk is hot, carefully add a little bit at a time into the egg mixture, whisking well as not to cook the eggs. When all is incorporated into the eggs, return liquid to the pot and stir, over medium-low heat, until it is thick enough to coat the back of a wooden spoon (about 155 degrees).
  3. Remove from heat, and whisk in cream cheese and vanilla.  Strain into a metal container surrounded by ice and stir in the sour cream when cool. Freeze in an ice cream machine according to manufacturer’s instructions.

Cocoa Nib Whipped Cream

  1. In a heavy-bottomed saucepot, combine cream, cocoa nibs, and sugar.
  2. Bring up to a scald, turn off heat and allow to steep for 30 minutes. Strain and cool.
  3. Once cold, whip to medium peaks.

Cherry Roches

  1. Melt white chocolate over a water bath, stirring often until smooth and uniform.
  2. Combine corn flakes, feuilletine, salt, and freeze dried cherries. Quickly stir dry ingredients into the melted, tossing well to ensure that everything is evenly coated.
  3. Place in the freezer for just a few minutes to allow the chocolate to set. Remove and break up into pebbles of desired size. Store in freezer.

Candied Beets

  1. Boil baby beets in water with salt until tender. Cool, peel, then carefully slice on a mandolin.
  2. Cook in simple syrup over medium heat for 5-10 minutes. Cool before serving.

Dessert assembly

HAVE FUN!

Print Recipe