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Carrot cake with chocolate icing
🇵🇹Portugal
•View in original language
(Português)
1 hour(s)
10 servings
- Ingredients
- Recipe
- Wheat flour with yeast300 g
- Eggs3 unit(s)
- Sugar150 g
- Oil150 g
- Carrot2 unit(s)
- Orange1 unit(s)
- Butter1 unit(s)
- Culinary chocolate bar100 g
- Condensed milk1 to taste
- Cream / sour cream1 to taste
- Start by greasing the mold with butter and wheat flour.
- Then turn the oven on to 180°
- Separate the whites from the yolks and beat the whites until stiff, set aside
- Now beat the egg yolks with the sugar, the coarsely chopped carrots, oil and the juice of half an orange (I use the juice so I don't use too much oil, it doesn't have an orange flavor) in a blender and then put the mix in a bowl (if the mixer is better)
- Add the wheat flour, beat until you have a homogeneous mass, if the mass is too heavy add a little more orange juice
- Then incorporate the egg whites with the help of a spatula, fold the egg whites into the dough, until you get a homogeneous dough, then place it in the mold and bake in a preheated oven at 180° (the cooking time may vary from oven to oven, but it's around 40 minutes)
- For the syrup or topping, start by melting a tablespoon of butter in a small saucepan or pan.
- Add the 100g of coarsely chopped chocolate bar and stir until melted.
- Then add the condensed milk 1/4 of the can
- Then add the cream and stir, add until you have the desired thickness, heavier or lighter, taste if it's sweet enough if not add more condensed milk, when it's good for you, you can turn off the heat and your syrup will be ready
- Pour the syrup over the cake and enjoy
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