A completely different take on carrot cake – made with chocolate and presented as an elegant cake. It doesn’t taste like a classic carrot cake at all. You won’t find cinnamon or warming spices here, nor the traditional cream cheese frosting. Even the texture is quite different. If I had to compare it to another cake, it would be closest to a Sachertorte. It’s a moist, intensely chocolatey cake… with the addition of carrot. Everyone who tried it absolutely loved it!
Ingredients for chocolate carrot cake:
- 6 large eggs, separated
- 150 g butter, softened
- 150 g caster sugar
- 150 g ground almonds
- 150 g carrots, grated on the coarse side of a grater
- 150 g dark or plain chocolate, finely chopped
- 70 g fine dried breadcrumbs
- a pinch of salt
- ½ teaspoon baking powder
All the ingredients should be at room temperature. Melt the chopped chocolate in a heatproof bowl set over a pan of barely simmering water or in the microwave. Leave to cool slightly, but keep it fluid.
Beat the butter and sugar together until pale and fluffy. Add all the egg yolks and mix until fully combined. Pour in the melted chocolate and mix again until incorporated. Remove the bowl from the mixer. Add the ground almonds, grated carrots, breadcrumbs and the sifted baking powder. Gently fold together with a spatula until just combined.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Fold the egg whites into the batter in two additions, mixing gently with a spatula until no streaks remain.
Line the base of a 25 cm springform tin with baking paper. Transfer the batter to the tin and level the surface.
Bake at 175°C for 45–50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
Ingredients for chocolate glaze:
- 60 ml double cream
- 80 g dark chocolate chips or finely chopped plain chocolate
Heat the cream in a small saucepan until it is almost boiling, then remove from the heat. Add the chocolate chips (or chopped chocolate) and leave for 2 minutes. Stir until smooth and glossy, then leave to thicken slightly.
To decorate:
- walnut halves
Pour the glaze over the cooled cake and spread it evenly over the top. Decorate with the walnut halves and leave until the glaze has set. Store the cake covered at room temperature.
Enjoy!
Recipe inspiration: meinlandgenuss.blogspot.com.
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