Easter Chocolate and Carrot Cake by @hervecuisine

1h

8 servings

🧁

200 g

Dark baking chocolate

🥕

200 g

Carrots

🍬

80 g

Sugar

🥚

3

Eggs

🌰

50 g

Ground almonds

🌾

50 g

Flour

🍦

1 tsp

Vanilla extract

🧂

1 pinch

Salt

🫗

2 tbsp

Vegetable oil

🫙

1 tsp

Baking powder

🍫

100 g

Dark chocolate

🌻

1 tbsp

Sunflower oil

🥚

Chocolate eggs

  1. Melt
    • Dark baking chocolate

    Melt the dark baking chocolate.

  2. Steam
    • Carrots

    Steam the carrots.

  3. Cut
    • Carrots

    Cut the cooked carrots into small pieces, then blend them with an immersion blender.

  4. Add
    • Eggs

    Add the eggs and continue blending.

  5. Add
    • Vegetable oil
    • Carrots

    Add a little vegetable oil to the carrot puree.

  6. Add
    • Sugar

    Add the sugar to sweeten the mixture.

  7. Add
    • Dark baking chocolate

    Add the melted chocolate, keeping the rest of the chocolate aside for the glaze later.

  8. Add
    • Flour
    • Ground almonds

    Add the flour, ground almonds, baking powder and a pinch of fleur de sel.

  9. Pour

    Pour the batter into a kouglof-shaped mould.

  10. Bake

    Bake for 40 minutes at 180°C.

  11. Cool

    Let the cake cool completely.

  12. Step

    Unmould the cake.

  13. Pour
    • Dark chocolate
    • Sunflower oil

    Make a chocolate glaze and pour it over the cake for shine, then stick a few chocolate eggs on top.

Easter Chocolate and Carrot Cake by @hervecuisine

1h

8 servings

🧁

200 g

Dark baking chocolate

🥕

200 g

Carrots

🍬

80 g

Sugar

🥚

3

Eggs

🌰

50 g

Ground almonds

🌾

50 g

Flour

🍦

1 tsp

Vanilla extract

🧂

1 pinch

Salt

🫗

2 tbsp

Vegetable oil

🫙

1 tsp

Baking powder

🍫

100 g

Dark chocolate

🌻

1 tbsp

Sunflower oil

🥚

Chocolate eggs

Preparation Steps

  1. Step 1/13

    Melt the dark baking chocolate.

    🧁Dark baking chocolate

  2. Step 2/13

    Steam the carrots.

    🥕Carrots
    🍲Steamer

  3. Step 3/13

    Cut the cooked carrots into small pieces, then blend them with an immersion blender.

    🥕Carrots
    🔪Knife
    🧉Immersion blender

  4. Step 4/13

    Add the eggs and continue blending.

    🥚Eggs
    🧉Immersion blender

  5. Step 5/13

    Add a little vegetable oil to the carrot puree.

    🫗Vegetable oil
    🥄Spatula

  6. Step 6/13

    Add the sugar to sweeten the mixture.

    🍬Sugar
    🥄Spatula

  7. Step 7/13

    Add the melted chocolate, keeping the rest of the chocolate aside for the glaze later.

    🧁Dark baking chocolate
    🥄Spatula

  8. Step 8/13

    Add the flour, ground almonds, baking powder and a pinch of fleur de sel.

    🌾Flour
    🌰Ground almonds
    🫙Baking powder
    🧂Salt
    🥄Spatula

  9. Step 9/13

    Pour the batter into a kouglof-shaped mould.

    Kouglof mould

  10. Step 10/13

    Bake for 40 minutes at 180°C.

    Kouglof mould

  11. Step 11/13

    Let the cake cool completely.

  12. Step 12/13

    Unmould the cake.

    Kouglof mould

  13. Step 13/13

    Make a chocolate glaze and pour it over the cake for shine, then stick a few chocolate eggs on top.

    🍫Dark chocolate
    🌻Sunflower oil
    🥚Chocolate eggs
    🥄Spatula

Composition

Ingredients

Types

Sweets, Vegetables, Eggs, Nuts, Grains, Flavoring, Spices, Fats and Oils, Baking

Ingredients

Dark baking chocolate, Carrots, Sugar, Eggs, Ground almonds, Flour, Vanilla extract, Salt, Vegetable oil, Baking powder, Dark chocolate, Sunflower oil, Chocolate eggs

Notes

Dark baking chocolate (pâtissier dark chocolate, melted), Carrots (cooked, steamed or boiled), Ground almonds (almond or hazelnut powder), Salt (fleur de sel), Vegetable oil (coconut, sunflower or hazelnut oil, optional), Dark chocolate (for the glaze)

Allergens

Soy, Eggs, Tree nuts, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

280 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Immersion blender, Kouglof mould, Mixing bowl, Steamer, Knife, Spatula

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Easter

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Gooey, Glossy

Flavors

Chocolatey, Sweet, Nutty

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform