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Flourless Chocolate Beet Cake with Kumquat Sorbet
By Chef Charlie Trotter

Ingredients

2 1/2 cups Organic Beets (Red) julienned
5 cups Sugar (plus 1 tablespoon) - divided use
6 1/3 cups Water
1 Organic Beets (Yellow) julienned
1 pound Fresh Kumquats
3 ounces Dark Chocolate chopped
3 1/2 ounces Cocoa
9 tablespoons Butter softened
3 Eggs
1 bottle Melissa's Dessert Sauce (White Chocolate flavor)

Directions

Place the red beets in a medium saucepan and cover with 1 cup of the sugar and 1 cup of the water.  Stir and simmer over medium heat for 30 minutes.  Strain the cooking liquid back into the saucepan and set the beets aside for later use. Simmer the cooking liquid over medium heat for 30 minutes, or until it coats the back of a spoon. Pour half of the beet syrup over the julienned red beets, reserving the rest for garnishing.  Place the julienned yellow beets in a small saucepan with 1/2 cup of the sugar and 1 cup of water, simmer for 30 minutes, then drain.

Poach the kumquats in boiling water for 5 minutes, drain, and repeat one more time, poaching for 10 minutes. Cut the kumquats in half and discard the pulp and the seeds, reserving the peel. In a medium saucepan, combine the kumquat peels, 3 cups sugar and 4 cups water and simmer for 25 minutes. Remove 6 of the kumquats and julienne them for the garnish. Puree the remaining kumquats with 2 cups of the cooking liquid. Place the liquid in an ice cream machine and freeze. (If your sorbet is slightly gummy, add ½ cup of water and refreeze).

In a small saucepan, bring 5 tablespoons of sugar and 1/3 cup of water to a boil.  Stir in the dark chocolate and cocoa, add the butter, and stir until thoroughly combined.  In a large bowl of an electric mixer, whip the eggs and 4 tablespoons of sugar to a ribbon.  Fold the chocolate mixture into the whipped eggs.   Fold in the julienned red and yellow beets.  Butter 4 ring molds (1 1/2 inches high by 2 1/2 inches wide molds are best, but other molds of similar size will also work) and place on a parchment-lined sheet pan. Fill the molds three-quarters of the way with the batter (if you have extra batter, you may prepare more ring molds). Bake the cakes at 350ºF for 20-25 minutes, or until just firm to the touch.

To Assemble:
 
Place a cake in the center of each plate and top with the julienned yellow beet. Arrange 2 small scoops of kumquat sorbet next to them and garnish with the julienned kumquat. Drizzle the remaining red beet syrup around the plate.  Drizzle white chocolate dessert sauce in opposing direction.

 

* Recipe instructions have been modified by Melissa's.