Carrot cake with chocolate syrup
View in original language
Cut the carrots into very thin slices or grate them using the large grater.
In a blender, beat the carrots, water, oil, sugar and eggs until you get a homogeneous mixture.
Transfer the mixture to a bowl and add the sifted wheat flour little by little, so that it doesn't clump and doesn't taste like dry flour. Finish by adding the yeast.
Take it to the oven at medium temperature in a rectangular refractory of 40 cm x 27 cm x 2 cm or a 27 cm hole shape, greased with parchment paper or in the traditional way, for 45 minutes or until the correct point, which is when you skewer with a fork and leave none of the dough on it.
For the topping, cut or grate the chocolate bar and place over low heat with the cream, stirring slowly until it forms a ganache. Add the condensed milk and stir until the cream is smooth, shiny and homogeneous.
Finish with the butter and once cool, serve with the cake.
Did you like this recipe?