Ingredients

• 1 pound 2 ounces dark chocolate
• 9 ounces butter
• 1/4 cup corn syrup
• 5 eggs
• 1 tablespoon vanilla extract
• 3 cups sugar
• 1 cup all-purpose flour
• 1/4 cup almond meal
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 4 pounds red beets
• 2 cups milk
• 3 cups sugar
• 12 egg yolks
• 6 cups cream
• 1 pound steamed sugar beets
• 1/4 cup corn syrup
• 1 egg white
• Shiso salt, for garnish

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Instructions

1. For the Chocolate torte:
2. Preheat oven to 350 degrees F.
3. Combine the chocolate, butter and corn syrup and melt over a double boiler. 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. Mix together and spread onto a greased 1/2 sheet pan. Bake in oven for 30 minutes.
4. For the Beet ice cream:
5. Wash and juice the beets. Simmer the juice 2 hours, until it is reduced by 2/3. In a separate pot combine the milk and sugar and bring to a boil, temper in your egg yolks. Add the cream and beet juice and freeze according to the ice cream machine instructions.
6. For the Sugar beet paper:
7. Preheat oven to 200 degrees F.
8. Rinse the beets and place in a steamer. Steam until soft. 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.
9. Spread in a very thin layer on to a silpat and bake in oven for 1 to 2 hours, until dry and crisp.
10. To assemble cut the torte into circles using a 3-inch circular cookie cutter. Place a quarter sized drop of chocolate sauce on the plate and streak it using the back side of the spoon. Place the disk of torte onto the plate and a scoop of the beet ice cream directly on top of the torte. 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.