Chocolate-Beet Cakes With Candied Beets And Rose Petals

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
958
FAT
77%
CHOL
18%
SOD
67%

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Ingredients for 6 servings

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

TO SERVE

2 cups Simple Syrup

1/2 vanilla bean split and scraped

3/4 cup plus 1 tablespoon sugar plus more for pan

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