-
1
Preheat oven to 350 degrees F.
-
2
Combine the chocolate, butter and corn syrup and melt over a double boiler.
-
3
In a stand mixer whip the eggs, vanilla and sugar together for several minutes, pour in the melted chocolate, and all of the dry ingredients.
-
4
Mix together and spread onto a greased 1/2 sheet pan.
-
5
Bake in oven for 30 minutes.
-
6
Beet ice cream:
-
7
Wash and juice the beets.
-
8
Simmer the juice 2 hours, until it is reduced by 2/3.
-
9
In a separate pot combine the milk and sugar and bring to a boil, temper in your egg yolks.
-
10
Add the cream and beet juice and freeze according to the ice cream machine instructions.
-
11
Sugar beet paper:
-
12
Preheat oven to 200 degrees F.
-
13
Rinse the beets and place in a steamer.
-
14
Steam until soft.
-
15
Cool the beets, peel them, chop them up and place them in a blender with the corn syrup and egg white and blend until totally smooth.
-
16
Spread in a very thin layer on to a silpat and bake in oven for 1 to 2 hours, until dry and crisp.
-
17
To assemble cut the torte into circles using a 3-inch circular cookie cutter.
-
18
Place a quarter sized drop of chocolate sauce on the plate and streak it using the back side of the spoon.
-
19
Place the disk of torte onto the plate and a scoop of the beet ice cream directly on top of the torte.
-
20
Place several large shards of the beet paper into the ice cream and different angles and sprinkle a pinch of the shiso salt on the ice cream and the plate.
-
21
A viewer, who may not be a professional cook, provided this recipe.
-
22
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
