Carrot Bomb Cake with Chocolate Filling and Topping
Ingredients
- 3 chopped carrots
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- margarine and flour for greasing the pan
Filling
- 2 cups chopped milk chocolate
- 1 (200g) carton heavy cream
- 1 cup whipped cream
- 1/2 envelope unflavored gelatin powder
- 3 tablespoons water
Topping
- 600g chopped semisweet chocolate
Preparation
Blend the chopped carrots, eggs, oil, and sugar in a blender until smooth
Transfer to a bowl, add the flour and baking powder, and mix with a spoon
Pour into a greased and floured 25x35cm rectangular baking pan
Bake in a preheated medium oven (180Β°C) for 30 minutes or until golden
Remove, let cool, unmold, and cut in half lengthwise
Filling
Melt the chopped milk chocolate in a double boiler or microwave and mix with the heavy cream and whipped cream
Dissolve the gelatin in water in a double boiler
Add to the chocolate cream and stir until incorporated
Refrigerate for 20 minutes until slightly firm
Assembly
Place one part of the cake on a plate, spread the filling over it, and cover with the other part of the cake; refrigerate for 3 hours
Remove and cut into small rectangles
Melt the semisweet chocolate for the topping in a double boiler or microwave and coat the top and bottom of each cake piece
Place on a baking sheet lined with parchment paper to dry and refrigerate for 1 hour or until set
Remove, wrap each piece in cellophane, and tie with ribbons
Refrigerate until serving
