Chocolate carrot cake

Ingredients for 1 servings:

• 125 ml oil (organic sunflower oil)
• 150 g cane sugar
• 1 pinch of salt
• 1 tsp ground cinnamon
• 4 m.-sized eggs
• 250 g carrot(s), finely grated
• ½ orange(s), juice
• 30 g ginger, finely weighed
• 380 g corn, ground
• 1 bag of baking powder
• 50 g dark chocolate, 70%, grated (almond mill)
• 125 g chocolate, -150 g dark, 70%

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + dairy-free

Whisk the sunflower oil with the sugar, salt, and cinnamon until fluffy. Gradually add the eggs. Add the finely grated carrots and orange juice to the batter and stir in. Mix the cornstarch with the baking powder and gradually stir into the batter, then fold in the grated chocolate. Pour the batter into a 26cm diameter ring/springform pan lined with baking paper. Bake in the oven on the second rack from the bottom at 140°C (convection oven) for about 40 minutes, taking care not to burn. Melt 125-150g of 70% dark chocolate in a water bath. Remove the cooled cake from the pan and spread with the melted chocolate. Tip: Cut the cake with an electric serrated knife; the chocolate coating is very hard and could otherwise splinter and/or separate from the cake.