Cheesecake tropicale con cavolfiore
5 recipes
Carrot, coconut and almond cake, frosted with dark chocolate
ingredients
servings
10
Desiccated coconut
1 spoon
Whipping cream
100 oz
Dark chocolate, without milk
150 oz
Baking powder for desserts
1 unit
Almonds
150 oz
Coconut flour
150 oz
Brown sugar
150 oz
Carrots
300 oz
Eggs
3 unit
Desserts from Italy
Carrot, coconut and almond cake, frosted with dark chocolate
Carrot, coconut and almond cake, frosted with dark chocolate
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The damp and delicate interior is covered with a delicious and ludicrous glaze of dark chocolate that melts in the mouth. Absolutely to try!
preparation
step 1
In the blender cup with steel blades insert the almonds, previously roasted, along with the cane sugar and finely chop them. Transfer them to another bowl and put them aside.
step 2
Now put the carrots in the mixer and finely chop them too. Combine the almonds with sugar, coconut flour, eggs and yeast and stir the mixer for 5 minutes.
step 3
The compound you get will be quite compact but it's just right.
step 4
Transfer the dough into a 20 cm diameter cake, previously coated with oven paper, and level the surface well.
step 5
Bake in preheated oven at 180 ° C in static mode for 45-50 minutes. Once cooked, allow it to cool.
step 6
Prepare the glaze melting the dark chocolate in the bain-marie when melted, add fresh liquid cream and mix everything. If you do not want to use cream, just melt it with melted chocolate
step 7
Sprinkle the now cold cake with the chocolate icing until it is completely covered. Decorate the surface with the forks of a fork and distribute some coconut flour across the board.
