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Carrot and chocolate pudding cake

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By

@lardeamor_da_angel

View in original language

(Português)

1 hour(s)

20 servings

Ingredients

• Eggs (pudding) | 3 unit(s)
• Condensed milk (pudding) | 1 can(s)
• Milk (pudding) | 400 ml
• Chocolate powder (pudding) | 1 cup
• Eggs (cake) | 2 unit(s)
• Chopped carrot (cake) | 1 unit(s)
• Sugar (cake) | 1 cup
• Oil (cake) | 120 ml
• Sifted Wheat Flour (cake) | 1 cup
• Baking powder (cake) | 1/2 tablespoon

Recipe

1. First caramelize the mold with 1 cup of sugar + 60 ml of water, stirring occasionally over low heat. Reserve. Wait until it cools down to put the pudding. Now make the pudding: Hit the blender for 5 minutes. Put it in the form.
2. Carrot cake: Beat the eggs, carrots, oil and sugar in the blender. Transfer to a bowl, already with the sifted flour and baking powder, mix well. ❌ PLACE THE DOUGH IN A SINGLE POINT ON THE FORM, THAT IS, ON ONE SIDE OF THE FORM ❌ Now take it to the preheated oven at 200° for 1 hour, with the mold covered with aluminum and in a water bath. Then remove the aluminum and insert the knife, if it comes out clean, it's already good. ❌DILL ONLY WHEN IT'S WARM❌

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