The flavor is of the essence, and a good 72% and up dark chocolate, NOT milk chocolate, is what you want to use. The bitter, the better as the dulce is quite sweet.

For the cake: Preheat oven to 375 degrees. Butter a 9-inch square baking pan and dust with sugar. Cut the roasted beets into pieces and puree them in a food processor.

• In a sauce pan, bring the water and syrup to the boil. Then add the chocolate pieces. • Stir until well dissolved and a smooth, shiny ganache has formed. • Whip the cream to form soft ...