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Chocolate Stout Cake
 

IVOIRE CARROT CAKE

An original recipe by Michael Recchiuti.

 
Category: Cakes and Tarts
Difficulty: Medium
 

INGREDIENTS

Carrot Cake:
280g canola oil
50g olive oil
300g sugar
100g dark brown sugar
50g whole wheat flour
200g all-purpose flour
10g cinnamon
10g baking powder
6g baking soda
8g salt
300g whole eggs
300g carrots
70g toasted pecans
70g dried currants

IVOIRE Frosting:
284g IVOIRE 35% CHOCOLATE
300g crème fraîche
300g heavy cream
60g egg yolks
120g  eggs
50g water
14g gelatin sheets

Dulcey Filling
*Chef’s tip: Add an extra punch of flavor with this DULCEY 32% Blond chocolate filling. 
284g DULCEY 32% CHOCOLATE

300g crème fraîche
300g heavy cream
60g egg yolks
120g eggs
50g water
14g gelatin sheets

 

INSTRUCTIONS

Carrot Cake:
  • Pre-heat oven to 350°F
  • In a stand mixer, paddle together the canola oil, olive oil, sugar, and brown sugar on low speed until incorporated.
  • Sift together the whole wheat flour, the other flour, cinnamon, baking powder, baking soda, and salt in a bowl. Set aside.
  • In a food processor, add 100g of the flour mixture to the pecans and currants.
  • Pulse until you have a fine meal. Remove from blender and set aside in a separate bowl.
  • Chop the carrots in a food processor to obtain a coarse meal texture.
  • Alternate between sifting the remaining dry ingredients into the sugar mixture in the stand mixer and adding the eggs using the paddle attachment on low speed. Combine well.
  • Manually, using a spatula, fold in the pecan and currant meal, and then fold in the carrots until incorporated.
  • Divide the batter between two half sheet pans lined with parchment.
  • Bake in a 176°C (350°F) convection oven for 15 minutes. Rotate pans halfway through baking to assure the batter is evenly baked and brown

 

IVOIRE Frosting:

  • Soak the gelatin sheets in cold water to bloom.
  • Melt the IVOIRE 35% chocolate and set aside. Whip the cream and crème fraîche to obtain a soft consistency.
  • Warm the yolks and eggs to 71°C (160°F) over a double boiler with the bloomed gelatin.
  • Whip the eggs until they triple in volume.
  • Fold in the chocolate followed by the cream and crème fraîche mixture and gently stir until incorporated.

 

 

Assembly & Finishing:

  • Place one layer of the Carrot Cake Base on a serving tray. Frost with the IVOIRE Frosting.
  • Cover with the second layer of Carrot Cake, then frost the whole thing with IVOIRE Frosting. 

 

DULCEY Filling:

  • *Chef’s tip: Try this DULCEY Filling in the middle of your carrot cake to add an extra depth of flavor
  • Soak the gelatin sheets in cold water to bloom.
  • Melt the DULCEY 32% chocolate and set aside. Whip the cream and crème fraîche to a soft consistency.
  • Warm the yolks and eggs to 71°C (160°F) over a double boiler with the bloomed gelatin.
  • Whip the eggs until they triple in volume.
  • Fold in the chocolate followed by the cream and crème fraiche mixture and gently stir until incorporated.
  • Fill the middle of the two cakes with the Dulcey Filling for an enhanced flavor.