Carrots – Chocolate – Pie
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 4 egg (s), separated, salt
- 200 g suar
- 100 g butter, soft
- 200 g flour
- 200 g nuts, round
- 0.5 ½ pack baking powder
- 300 g carrot (s), rated, some rum
- 75 g chocolate, dark, chopped
For the cream:
- 125 g dark chocolate
- 250 g mascarpone
- Walnuts, for garnish
Print Recipe
Pin Recipe Instructions
- Beat the egg whites with a pinch of salt until stiff. Sprinkle in 50 g of sugar and keep beating until the snow is stiff through and through. Refrigerate.
- Grease a springform pan and chill. Preheat the oven to 180 ° C top / bottom heat.
- Beat the egg yolks with the rest of the sugar until creamy and stir in the very soft butter. Mix in the flour with the baking powder and nuts and stir in, then add the carrots, rum and chocolate, pour the egg whites on top and fold in everything.
- Pour into the prepared form and bake in the preheated oven for about 50-60 minutes.
- Let cool on a wire rack.
- Melt the chocolate in a water bath and gradually stir in the mascarpone.
- Spread this cream on the cake and garnish with walnuts.
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