Naked Carrot Cake with Chocolate
Ingredients
Part Bolo Choco Intense
Part Bolo de Cenoura
Part Montagem
Process
01. Place Zeelandia Carrot Cake, water, eggs, and oil in the mixer and mix until homogeneous. Use a paddle attachment.
02. Beat at medium speed (speed 2) for approximately 3 minutes.
03. Pour 485 g of batter into the pre-greased round mold (20 x 5 cm).
04. Bake at 170°C for approximately 40 minutes in a deck oven.
05. Unmold. Cool.
06. Divide into 2 disks of 20 cm diameter x 1.5 cm height. Set aside.
TIP
- Alternative Baking:
* Turbo Oven: 140°C for approximately 30 minutes.
CHOCO INTENSE CAKE
01. Place Zeelandia Choco Intense Cake, eggs, and milk in the mixer and mix at low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat at medium speed (speed 2) for approximately 3 minutes.
03. Pour 450 g of batter into the pre-greased round mold (20 x 5 cm).
04. Bake at 180°C for approximately 40 minutes in a deck oven.
05. Unmold. Cool.
06. Divide into 2 disks of 20 cm diameter x 1.5 cm height. Set aside.
TIP
- Alternative Baking:
* Turbo Oven: 140°C for approximately 30 minutes.
01. Place ChocoNut Chocolatier and heavy cream in a bowl and mix until homogeneous. Set aside.
02. Using a piping bag with a ridged nozzle, spread part of the reserved cream (120 g) over a disk of carrot cake.
03. Place a disk of choco intense cake over the cream.
04. Using a piping bag with a ridged nozzle, spread part of the reserved cream (120 g) over the choco intense cake.
05. Place another disk of carrot cake over the cream.
06. Decorate with the remaining cream.
Yield
4 Units of 900 g
Equipment
Oven , Mixer , Piping Bag , Spoon , Paddle Attachment , Scale , Knife , Bowl , Ridged Nozzle , Round Mold
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 246 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 21 | % VD (*) |
| Aç adicionados (g) | 19 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 3.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.2 | % VD (*) |
| Sódio (mg) | 79 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Naked Carrot Cake with Chocolate
Ingredients
How to make it
CARROT CAKE
01. Place Zeelandia Carrot Cake, water, eggs, and oil in the mixer and mix until homogeneous. Use a paddle attachment.
02. Beat at medium speed (speed 2) for approximately 3 minutes.
03. Pour 485 g of batter into the pre-greased round mold (20 x 5 cm).
04. Bake at 170°C for approximately 40 minutes in a deck oven.
05. Unmold. Cool.
06. Divide into 2 disks of 20 cm diameter x 1.5 cm height. Set aside.
TIP
- Alternative Baking:
* Turbo Oven: 140°C for approximately 30 minutes.
CHOCO INTENSE CAKE
01. Place Zeelandia Choco Intense Cake, eggs, and milk in the mixer and mix at low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat at medium speed (speed 2) for approximately 3 minutes.
03. Pour 450 g of batter into the pre-greased round mold (20 x 5 cm).
04. Bake at 180°C for approximately 40 minutes in a deck oven.
05. Unmold. Cool.
06. Divide into 2 disks of 20 cm diameter x 1.5 cm height. Set aside.
TIP
- Alternative Baking:
* Turbo Oven: 140°C for approximately 30 minutes.
01. Place ChocoNut Chocolatier and heavy cream in a bowl and mix until homogeneous. Set aside.
02. Using a piping bag with a ridged nozzle, spread part of the reserved cream (120 g) over a disk of carrot cake.
03. Place a disk of choco intense cake over the cream.
04. Using a piping bag with a ridged nozzle, spread part of the reserved cream (120 g) over the choco intense cake.
05. Place another disk of carrot cake over the cream.
06. Decorate with the remaining cream.
Tips
Yield
4 Units of 900 g
Equipment
Oven , Mixer , Piping Bag , Spoon , Paddle Attachment , Scale , Knife , Bowl , Ridged Nozzle , Round Mold
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 246 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 21 | % VD (*) |
| Aç adicionados (g) | 19 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 3.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.2 | % VD (*) |
| Sódio (mg) | 79 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.