The Recipe

Chocolate-Beet Cakes with Candied Beets and Rose Petals

Name: Chocolate-Beet Cakes with Candied Beets and Rose Petals
Yield: servings:6
Ingredients: 2 cups Johnny Iuzzini's Simple Syrup; 2 bunches assorted baby beets (red, golden, and candy-striped), peeled and sliced 1/8-inch thick (preferably on a mandoline); Sugar, for coating; 3 large beets; Coarse salt; Unsalted butter, for pan; 3/4 cup plus 1 tablespoon sugar, plus more for pan; 1/2 cup plus 2 tablespoons all-purpose flour; 1/2 teaspoon baking soda; 1 large egg; 6 tablespoons grapeseed oil; 1 teaspoon pure vanilla extract; 1 ounce unsweetened chocolate, chopped and melted; 18 ounces fresh raspberries; 1/2 vanilla bean, split and scraped; 1 tablespoon sugar; 3/4 teaspoon powdered apple pectin; Confectioners' sugar, for dusting; Vanilla Whipped Cream; Crystallized Rose Petals

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

Chocolate-Beet Cakes with Candied Beets and Rose Petals

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Ingredients

DESCRIPTION

Try this mouthwatering chocolate-beet cake, from chef Johnny Iuzzini's "Dessert FourPlay," for an unforgettable Valentine's Day dessert.

INGREDIENTS

2 cups Johnny Iuzzini's Simple Syrup
2 bunches assorted baby beets (red, golden, and candy-striped), peeled and sliced 1/8-inch thick (preferably on a mandoline)
Sugar, for coating
3 large beets
Coarse salt
Unsalted butter, for pan
3/4 cup plus 1 tablespoon sugar, plus more for pan
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 large egg
6 tablespoons grapeseed oil
1 teaspoon pure vanilla extract
1 ounce unsweetened chocolate, chopped and melted
18 ounces fresh raspberries
1/2 vanilla bean, split and scraped
1 tablespoon sugar
3/4 teaspoon powdered apple pectin
Confectioners' sugar, for dusting
Vanilla Whipped Cream
Crystallized Rose Petals