For the batter
1/2 cup unsalted butter, softened and cut into small pieces (100g)
2 cups all-purpose flour (240g)
1/4 cup ground almonds (45g)
1 tablespoon active dry yeast
1/4 cup unsweetened cocoa powder (20g)
1/2 teaspoon cinnamon
1 egg
2 tablespoons cold water
For the filling
2 cups grated carrots (about 4 small or 380g)
3/4 cup ground almonds (135g)
1/3 cup unsalted butter, at room temperature (65g)
4 eggs
1/2 cup all-purpose flour (60g)
1/2 teaspoon active dry yeast
1/2 teaspoon cinnamon
100g of grated dark chocolate (for the topping)
For the batter
1/2 cup unsalted butter, softened and cut into small pieces (100g)
2 cups all-purpose flour (240g)
1/4 cup ground almonds (45g)
1 tablespoon active dry yeast
1/4 cup unsweetened cocoa powder (20g)
1/2 teaspoon cinnamon
1 egg
2 tablespoons cold water
For the filling
2 cups grated carrots (about 4 small or 380g)
3/4 cup ground almonds (135g)
1/3 cup unsalted butter, at room temperature (65g)
4 eggs
1/2 cup all-purpose flour (60g)
1/2 teaspoon active dry yeast
1/2 teaspoon cinnamon
100g of grated dark chocolate (for the topping)
Preheat the oven to 200°C (hot)
Prepare the batter: in a large bowl, mix all ingredients together except for the egg and water with a spoon until well combined
Make an indentation in the center
In another bowl, beat the egg and water with an electric mixer (chicote)
Pour into the flour mixture and stir with a fork to incorporate well
Knead until smooth and use to line a 25cm diameter and 5.5cm high refractory mold. Reserve
Prepare the filling: wrap the carrot in a clean linen cloth, squeeze out excess liquid (do not over-squeeze)
Reserve the carrot in a bowl
In an electric mixer, beat the ground almonds and butter on high speed until light and fluffy (about 4 minutes)
Add the eggs one at a time, beating well after each addition
Add the flour, yeast, cinnamon, and carrots, reducing the speed to minimum and continue beating until uniform (about 3 minutes)
Spread over the reserved batter and bake in a preheated oven until firm (about 40 minutes)
Unmold, cover with grated chocolate, let cool, and serve at room temperature
291 calories per slice
