Recipe of the Week - White Chocolate Lindt Carrot Cake

Fancy something a bit special this Easter? Well we came across this recipe from master chocolatier Thomas Schnetzler of Lindt for a decadent white chocolate carrot cake and just had to share it with you..

According to Schnetzler the 'chocolate, spices and nuts make this a delectable, rich and interesting combination, and instead of plain vegetable oil I use macadamia nut oil’. He also advocates the use of macadamia as it 'brings a lovely rich nuttiness and balance to the chocolate and carrot.’ and suggests the use of white Lindor chocolate as it gives the topping a silky texture and rich dairy flavour.


INGREDIENTS

210ml macadamia nut oil (or vegetable oil)
80g Lindt Excellence 70 per cent cocoa dark chocolate
2 eggs
180g caster sugar
245g plain flour, sifted
5g bicarbonate of soda
2g baking powder
Pinch sea salt
1/2 tsp ground cinnamon
1/2 tsp mixed spice
60g sultanas
65g dried apricots, chopped
35ml cognac or brandy
200g carrots, grated
70g walnuts
60g macadamia nuts, roasted
80g Lindt Excellence extra creamy milk chocolate, in chunks


Icing

250g cream cheese
Lemon, juice and zest
6 or 7 White Lindor Balls or pieces of White Lindor block chocolate, melted
120g Lindt Excellence 70 per cent cocoa dark chocolate, in chunks


METHOD

1. For the cake, place a small amount of the oil in a small saucepan along with the first amount of chocolate (80g). Gently heat until chocolate is melted.

2. Combine the eggs, sugar, oil and the oil-chocolate mixture in the bowl of your electric mixer. Give it a quick stir to help dissolve the sugar.

3. Mix in the dry ingredients until just combined.

4. Stir in the fruit, cognac, carrots and nuts.

5. Lastly stir in the chocolate chunks.

6. Transfer batter into a greased and lined baking tin and bake at 175C for about 35 minutes or until a skewer comes out clean.

7. Allow to cool fully before icing.

8. For the icing, soften the cream cheese and lemon in an electric mixer with a paddle attachment.

9.Mix in the melted Lindor and allow mixture to set in the fridge.

10. Once set, top the cooled carrot cake generously with the cream cheese topping.

11. For finishing touches decorate with roasted mixed nuts, chocolate decorations, a dust of icing sugar and candied carrot.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

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Source: News Review Messenger