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Chocolate Beet Cake with Hibiscus
Made with Alpaco 66%
Exclusive recipe by Emily Spurlin
5 stepsRecipe Step by Step
Chocolate Beet Cake (yield - 1/2 sheet cake)
60g COCOA POWDER
162g almond
hazelnuts
or other nut flour
8g baking soda
60g DARK ALPACO 66%
30g olive oil
6g apple cider vinegar
6g vanilla extract
280g beet purée
4 ea eggs
222g brown sugar
4g salt
ALPACO Namelaka (yield 1 quart)
260g DARK ALPACO 66%
2g Salt
200g milk
6g gelatin
400g cream (cold)
Hibiscus-Marinated Beets
250g white wine vinegar
8g dried hibiscus
250g sugar
2g salt Roasted beets
Cocoa Black Lime Meringue (yield 3 dehydrator sheets)
115g egg whites
185g sugar
45g confectioner’s sugar
15g COCOA POWDER
2g salt
2g Urfa Biber Chile
AN black lime
Hibiscus Frozen Yogurt (yield 4 quarts)
1600g greek yogurt
800g cream
600g water
800g glucose syrup
100g dried hibiscus
3g stabilizer
4g Urfa Biber Chile
Assembly and finishing
Use a #40 scoop (.75 oz) to scoop the Namelaka on the bottom of a shallow bowl. Use an offset spatula to spread out a little. Tear shards of beet cake and press gently on top of the Namelaka. Use a slotted spoon to add about 7-8 pieces of marinated beets, with a little bit of liquid. Alternate large shards of meringue with shards of hibiscus frozen yogurt. Grate the top of dessert with black lime before serving.