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Carrot and nut cake with chocolate

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Ingredients for 1 servings:

  • 300 g carrot(s), finely grated
  • 6 egg yolks
  • 200 g sugar
  • 1 tsp, smothered cinnamon
  • 250 g hazelnuts, ground
  • 100 g flour
  • 1 tbsp baking powder
  • 150 g chocolate, chopped
  • 2 tbsp rum or amaretto
  • 6 egg whites
  • Cake icing (chocolate icing)

Instructions

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

First, whisk the egg yolks, sugar, rum, and cinnamon until frothy. Add the hazelnuts, flour, baking powder, carrots, and chopped chocolate and stir in. Beat the egg whites until stiff peaks form and gently fold in. Pour into a greased 26 cm springform pan and smooth the surface. Bake in a preheated oven at 180 degrees Celsius for about 50 minutes. Cover the cooled cake with chocolate icing and serve with whipped cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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