You know how much I love my Lindt Chocolate and my Lindt Chocolate recipes, for this Easter I have the Lindt Chocolate Carrot Cake recipe to share with you. Made with Lindt love by Thomas Schnetzler, Lindt’s MaÃ®tre Chocolatier, he shares:
“AÂ slightly different take on a carrot cake. Chocolate, spices and nuts make this a delectable, rich and interesting combination. Instead of plain vegetable oil, I use macadamia nut oil, which can be found in most supermarkets, as the macadamia brings a lovely rich nuttiness and balance to the chocolate and carrot.
“White Lindor gives this topping a silkiness and the dairy flavours l adore, but how much chocolate you add is up to you. You could also try a milk or dark chocolate ganache for a different colour topping. It\’s the perfect cake for an afternoon tea, or after dinner with tea or coffee.”
Makes one large Carrot Cake (17cm square tin or equivalent) but Thomas prefers to make several smaller tins in different shapes.Â Preparation 15 minutes. Baking 175Â°C for approximately 35 minutes or until a skewer comes out clean. This depends on the chosen tin.
- 2 eggs
- 210ml macadamia nut oil (or vegetable oil)
- 80g Lindt Excellence 70% Cocoa dark chocolate
- 180g caster sugar
- 245g plain flour, sifted
- 5g bicarb soda
- 2g baking powder
- Pinch sea salt
- Â½tsp ground cinnamon
- Â½tsp mixed spice
- 60g sultanas
- 65g dried apricots, chopped
- 35ml Cognac or Brandy
- 200g carrots, grated
- 60g macadamia nuts, roasted
- 70g walnuts
- 120g Lindt Excellence 70% Cocoa dark chocolate, in chunks
- 80g Lindt Excellence Extra Creamy milk chocolate, in chunks
- 250g Cream cheese
- Â½tspnÂ Lemon, juice and zest
- 6-7 White Lindor Balls or pieces of White Lindor block chocolate, melted
- For the cake, place a small amount of the oil in a small saucepan along with the first amount of chocolate (80g). Gently heat until chocolate is melted.
- Combine the eggs, sugar, oil and the oil chocolate mixture in the bowl of your electric mixer. Give it a quick stir to help dissolve the sugar.
- Mix in the dry ingredients until just combined.
- Stir in the fruit, cognac, carrots and nuts.
- Lastly stir in the chocolate chunks.
- Transfer batter into a greased and lined baking tin and bake until a skewer comes out clean.
- Allow to cool fully before icing.
- For the icing, soften the cream cheese and lemon in an electric mixer with a paddle attachment.
- Mix in the melted Lindor and allow mixture to set in the fridge.
- Once set, top the cooled carrot cake generously with cream cheese topping
Decorate with roasted mixed nuts, chocolate decorations, a dust of icing sugar and candied carrot.
So there you have it, Lindt is the perfect Easter treat … I hope your Easter bunny deliveries are Lindt yummy.Â You can visit the Lindt website for more recipes and chocolate tips: www.lindt.com.au.
Your Pop Culture Gossip Girl