Pairs well with Torta di carote, cocco e cioccolato
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Torta di carote, cocco e cioccolato
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A soft and delicious carrot cake with coconut flour and a rich dark chocolate ganache, topped with fresh coconut flakes. Ready in a short time and perfect for a sweet treat.
00:40:00 total
Serves 8
medium
Cake Dessert
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Ingredients
- carrots - 300 g (grated)
- coconut flour - 100 g
- almond flour - 150 g
- all-purpose flour (00) - 50 g
- sugar - 150 g
- milk - 180 g
- eggs - 3
- baking powder - 16 g (for cakes)
- fresh cream - 300 g
- dark chocolate - 175 g (chopped)
- coconut flakes - to taste (for decoration)
Instructions
- Prepare the batter: Clean and grate the carrots. In a bowl, combine grated carrots with almond flour, all-purpose flour, coconut flour, sugar, baking powder, eggs, and milk. Mix well until you get a smooth and homogeneous batter.
- Bake the cake: Pour the batter into a 20 cm diameter cake pan that has been buttered and floured. Bake in a static oven at 180°C (356°F) for 40 minutes.
- Prepare the ganache: In a saucepan, bring the fresh cream to a boil. Add the chopped dark chocolate and stir until melted and smooth. Let the ganache cool to about 40°C (104°F).
- Assemble and decorate: Place the cooled cake on a wire rack and evenly spread the chocolate ganache over it. Decorate with fresh coconut flakes. Refrigerate the cake for 1 hour before serving.
