Chocolate Cakes with Red Beet Ice Cream and Toasted Walnut Sauce

Preparation info
  • Makes


    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

This dessert has its origins in a cake my mother used to make for me. She put grated beets in it, which resulted in a deep, dark color. When I decided to create a dessert using beet ice cream, I knew I should serve it with this kind of chocolate cake. I’ve added more flavor and textural contrast in the form of toasted candied walnuts.


Red Beet Ice Cream

  • 2 pounds red beets, peeled and quartered
  • 2 cups heavy cream
  • 2


For the Red Beet Ice Cream

Put the beets through a vegetable juicer, reserving the pulp; you should have about 2 cups of juice. Place the juice in a saucepan and reduce over low heat, skimming as necessary, to about ¼ cup. Strain the liquid into a container, cover, and place in the refrigerator.

In a saucepan, combine the reserved beet pulp with the