John Myers
Ingredients for 1 servings:
- 300 g carrot(s)
- 4 eggs
- 100 g butter, soft and butter for the mold
- 150 g sugar
- 150 g hazelnuts, ground
- 75 g chocolate decoration (chocolate drops)
- 200 g flour
- 1 tsp baking powder
- 1 pinch of salt
- 100 g cake icing (chocolate icing)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
for a loaf pan
Peel the carrots, finely grate them, and squeeze the excess moisture. Separate the eggs. Cream the butter and sugar until fluffy, then add the egg yolks and continue beating. Add the carrots, hazelnuts, and chocolate chips one at a time. Mix the flour with the baking powder and stir in. Beat the egg whites with a pinch of salt until stiff peaks form and gently fold in. Pour the batter into a greased pan and bake in the oven at 175°C for 40-50 minutes. Let the cake cool. Melt the chocolate glaze in a water bath, spread evenly over the cake, and let it dry.
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