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10
ServingsEasy
Published 1999
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.
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