Carrot Chocolate Cake

Ingredients

• 250 g butter
• 180 g whole cane sugar
• 1 pinch Vanilla powder
• 6 Eggs
• 250 g wheat flour type 1050
• 2 tsp Baking powder
• 0.125 l milk (1.5 % fat)
• 0.5 g saffron powder
• 250 g grated carrots
• 300 g dark chocolate couverture

Instructions

1. 1.

   Beat butter until fluffy, add sugar and vanilla powder, mix until creamy. Gradually fold in eggs until the sugar dissolves. Mix flour with baking powder, sprinkle a little over the batter, stir in, then blend 4 tbsp saffron mixture and carrots, repeat adding flour mix. Continue with flour mix and milk until a smooth dough forms.

2. 2.

   Fill the dough into a greased ring mold if needed, level the surface, and bake at 180 °C (fan 160 °C; gas: level 2–3) for about 50 minutes. Let cool, unmold, and allow to chill completely.

3. 3.

   Meanwhile chop the couverture, melt over a hot water bath, let it cool slightly, then spread over the cake with a spatula and set to firm.