not resist a small book, and books on chocolate and chocolate desserts.
In Italian, other languages, who cares, the photos speak for themselves.
last purchase "Chocolate & Co Food Editore jumped out of this cake, easy to prepare.
I've also seen around the web and believe it, so quick and so tasty is irresistible. Without
flour and fat. Yet
is pretty soft.
And the icing ... I want to talk ?.....
carrot cake, almonds and coconut with dark chocolate ganache icing to
for a cake pan with a diameter of 24
300 gr carrots
150 grams almond flour 150 g sugar 150 g coconut flour
3 eggs 1 tablespoon baking powder
for ganache
fresh cream 150 gr 150 gr 70% dark chocolate Preheat the
oven to 170 degrees.
Finely grate the carrots with a mixer and pour into a bowl.
Add the ground almonds, sugar and mix well.
Then add the coconut flour and eggs, the yeast in last fall from a sieve to prevent lumps.
Mix well.
Pour into buttered and floured (gluten-free version to use rice flour). Level
well. Bake for about
10 minutes at 170 degrees then raise to 180 ° and continue baking for another 40 minutes.
oven and allow to cool without touching.
then remove and place on wire rack.
Prepare the chocolate ganache cutting tiny pieces in a bowl.
Warm the cream until boiling and then pour over chocolate.
Wait a minute or so and then begin to stir until the chocolate has not incorporated all the cream.
Cool slightly and glaze the cake by pouring the ganache over the surface, edges and sides.
Put in refrigerator to harden.
Once the ganache has hardened, hold at room temperature.
It 's very good the next day.
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