Carrot, Walnut and Chocolate Cake

1. 1

   Heat oven to 375F.

2. 2

   Prepare a round baking pan 8'x3'.

3. 3

   Place a circle of parchment paper on the bottom.

4. 4

   Spray with no stick cooking spray and sprinkle with flour.

5. 5

   Grind the walnuts in the food processor.

6. 6

   Separate the eggs and beat the yolks with the sugar at high speed for 7 minutes until pale and a ribbon forms.

7. 7

   Beat egg whites until they form stiff peaks.

8. 8

   Mix the egg yolks with the walnuts and carrots.

9. 9

   Fold 1/3 of the egg whites into the carrot mixture, add remaining egg whites and stir until well blended.

10. 10

    Pour into the prepared pan.

11. 11

    Bake for 35-40 minutes.

12. 12

    Until golden and firm to the touch.

13. 13

    Cool on a wire rack and refrigerate for at least 2 hours or overnight.

14. 14

    Chop the chocolate and place in a bowl.

15. 15

    Pour the cream in a small saucepan and heat over medium-high heat until boiling.

16. 16

    Pour over chocolate and let stand 1 minute.

17. 17

    Stir gently with a spatula until all the chocolate is melted and looks shiny and creamy.

18. 18

    Unmold the cake to a plate, remove the paper and pour the chocolate on the top surface.

19. 19

    Using a knife slowly spread up to the edge, allow to drip slightly over the edge.

20. 20

    Refrigerate for 10 minutes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.