Ingredients:

For 6 people:

  • 70 ml of olive oil.
  • ½ vanilla bean
  • ½ cinnamon pod
  • 1 orange zest
  • 100 g sugar
  • 1 egg
  • 115 g carrot puree (100 g peeled carrots)
  • 100 g wheat flour
  • 16 g baking powder
  • A pinch of salt
  • 60 g of chocolate coating
  • 60 g of liquid cream

 

Elaboration:

To make a carrot and chocolate cake with olive oil, boil 200 ml of water, add the carrots, peeled and finely sliced, and cook them for about 7 minutes, or until they are cooked. We strain and reserve the cooking water. We mash the carrots together with 15 ml of the cooking water. Reserve the puree and cool.

On the other hand, we put in a saucepan, the olive oil, the cinnamon, and the open vanilla pod with the seeds scraped inside. We heat up little by little until we reach 100ºC. Let them warm and remove the pods for later uses. We add the orange zest.

We add the sugar to the oil with seeds and mix with some rods. Next, add the egg and beat until evenly incorporated. We booked.

Chop the chocolate and remove it to a dry bowl. We put the cream to a boil and as soon as it rises, we lower it a few degrees and add the chocolate little by little. We stir concentrically until obtaining a chocolate cream.

With the help of a spatula, add the carrot puree to the oil, sugar, and egg shake, mixing evenly. Then we add the chocolate cream until we get a firm bond. Add the flour load and the yeast, little by little, moving up and down with circular movements, leaving the final shake well homogeneous.

We spread a baking tin with butter and flour, as fine as possible. With the oven preheated to 200º C, we arrange the final dough on the tray, taking care not to detach the flour from the walls. We bake the cake at 180ºC for 22 minutes.

We remove and, when the cake tempers, we unmold. We serve warm or cold.

NUTRITIONAL TABLE PER SERVING

ENERGETIC VALUE    :  357 kcal         

CARBON HYDRATES  :  39 g 

PROTEINS   :  12.6 g                                  

FATS  :  15.9 g