Yvonne's Passion

I've just been reminded that I haven't posted the recipe for my chocolate carrot cake, that someone rather liked(understatement !!) at NEC....

Chocolate Passion Cake.

5 eggs
150 g caster sugar
150g plain flour
40g cocoa powder
175g carrots, peeled and finely grated
2 tablespoons sunflower oil

Topping:
350g medium soft fat cheese
175g icing sugar
175g milk or dark chocolate melted.

Lightly grease & line the base of a 20cm/ 8inch deep round cake tin (I used a square one...)

Place eggs & sugar in a large bowl and whisk over a pan of simmering water until very thick. Lift whisk and it should leave a trail for a few seconds.

Remove bowl from heat. Sieve the flour & cocoa into the bowl and carefully fold in.
Fold in the carrots and oil until just combined.

Pour into tin and bake at 190 C gas mark 5, for 45 minutes or until well risen and springy to the touch.
Leave to cool completely.

For the topping beat together the soft cheese and icing sugar. Beat in melted chocolate.

You can split the cake in half and put half the icing inside and the rest on the top or have a thick top icing.

And then enjoy....

It does say that it serves 10 - 12 and that the un-iced cake can be frozen for up to 2 months. Defrost st room temperature for 3 hours or overnight in a fridge.

(Taken from What's cooking Chocolate by Jacqueline Bellefontaine)

Sorry for no photo it went rather quickly... It's an easy cake to make and will impress chocolate lovers. I have also managed to make it dairy free with dark chocolate and dairy free cheese...