IVOIRE CARROT CAKE

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 350°F

Step 2

In a stand mixer, paddle together the canola oil, olive oil, sugar, and brown sugar on low speed until incorporated.

Step 3

Sift together the whole wheat flour, the other flour, cinnamon, baking powder, baking soda, and salt in a bowl. Set aside.

Step 4

In a food processor, add 100g of the flour mixture to the pecans and currants.

Step 5

Pulse until you have a fine meal. Remove from blender and set aside in a separate bowl.

Step 6

Chop the carrots in a food processor to obtain a coarse meal texture.

Step 7

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.

Step 8

Manually, using a spatula, fold in the pecan and currant meal, and then fold in the carrots until incorporated.

Step 9

Divide the batter between two half sheet pans lined with parchment.

Step 10

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

Step 11

Soak the gelatin sheets in cold water to bloom.

Step 12

Melt the IVOIRE 35% chocolate and set aside. Whip the cream and crème fraiche to obtain a soft consistency.

Step 13

Warm the yolks and eggs to 71°C (160°F) over a double boiler with the bloomed gelatin.

Step 14

Whip the eggs until they triple in volume.

Step 15

Fold in the chocolate followed by the cream and crème fraiche mixture and gently stir until incorporated.

Step 16

Place one layer of the Carrot Cake Base on a serving tray. Frost with the IVOIRE Frosting.

Step 17

Cover with the second layer of Carrot Cake, then frost the whole thing with IVOIRE Frosting.

Step 18

*Chef’s tip: Try this DULCEY Filling in the middle of your carrot cake to add an extra depth of flavor

Step 19

Soak the gelatin sheets in cold water to bloom.

Step 20

Melt the DULCEY 32% chocolate and set aside. Whip the cream and creme fraiche to a soft consistency.

Step 21

Warm the yolks and eggs to 71°C (160°F) over a double boiler with the bloomed gelatin.

Step 22

Whip the eggs until they triple in volume.

Step 23

Fold in the chocolate followed by the cream and crème fraiche mixture and gently stir until incorporated.

Step 24

Fill the middle of the two cakes with the Dulcey Filling for an enhanced flavor.

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