Chocolate and carrot torte with muscovado cream
A recipe from the Good Food collection.
Ingredients
185 g (6½ oz/1 cup) raw caster (superfine) sugar
300 g (10½ oz/2 cups) grated carrot (2 large carrots)
185 g (6½ oz/1½ cups) self-raising flour
2 tablespoons unsweetened cocoa powder
2 teaspoons ground cinnamon
2 eggs, lightly beaten
3 tablespoons light olive oil
3 tablespoons pouring (whipping) cream or buttermilk
100 g (3½ oz/heaped ¾ cup) grated dark chocolate
90 g (3¼ oz/¾ cup) chopped pecans
Topping
250 ml (9 fl oz/1 cup) thickened (whipping) cream
1 teaspoon caster (superfine) sugar
4 tablespoons thick Greek-style yoghurt
¼ teaspoom rum
2–3 tablespoons dark muscovado (Barbados) or dark brown sugar
Method
Step 1
Preheat the oven to 180°C (350°F/Gas4). Grease a 20 cm (8 inch) round springform cake tin and line the base with baking paper. Put the sugar and carrot in a large bowl and mix lightly.
Step 2
Sift in the flour, cocoa and cinnamon, then add the eggs, olive oil and cream. Stir with a wooden spoon for about 30 seconds, or until combined. Fold in the chocolate and pecans. Pour into the tin and bake for 35–40 minutes, or until a skewer comes out clean when inserted in the centre. Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
Step 3
Make the topping 2–3 hours before serving. Whip the cream until stiff peaks form, incorporating the caster sugar, yoghurt and rum towards the end. Spread over the top of the cake and sprinkle the muscovado sugar over the top. Leave in a cool spot and allow the sugar to melt into a syrup. Cut into slices to serve.
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