3/4 cup of chopped dates (127 g)
2 tablespoons of dark rum
3/4 cup of finely chopped mild chocolate (120 g)
7 tablespoons of milk
1/2 cup of butter (100 g)
10 tablespoons of grated carrot (120 g)
2 eggs (separated whites and yolks)
1 1/4 cups of fine almond flour (125 g)
1/2 teaspoon of vanilla extract
Chocolate shavings (for decoration)
3/4 cup of chopped dates (127 g)
2 tablespoons of dark rum
3/4 cup of finely chopped mild chocolate (120 g)
7 tablespoons of milk
1/2 cup of butter (100 g)
10 tablespoons of grated carrot (120 g)
2 eggs (separated whites and yolks)
1 1/4 cups of fine almond flour (125 g)
1/2 teaspoon of vanilla extract
Chocolate shavings (for decoration)
Soak the dates in 3/4 cup of boiling water (180 ml) for 5 minutes
Drain and mix with rum
Let it rest for 15 minutes
In a small bowl, melt the chocolate and milk over low heat in a double boiler until completely melted
Remove and let cool
In a large bowl, cream the butter with 5 tablespoons of grated carrot until smooth and creamy
Add the yolks, melted chocolate, almond flour, vanilla extract, and dates mixed with rum
Mix well
In a stand mixer, whip the whites until stiff peaks form, gradually adding the remaining grated carrot
Add a little of the whipped cream to the chocolate mixture, mix well, and fold in the rest of the whipped cream gently
Grease a 20 cm diameter refractory mold with butter and line it with aluminum foil
Pour the chocolate mixture into the prepared mold and refrigerate for one day
To serve, unmold onto a plate, remove the foil, and decorate with shaved chocolate
295 calories per serving