Mini carrot cakes with stewed apples and chocolate eggshells

Mini carrot cakes with stewed apples and chocolate eggshells

Based on 13 ratings
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"Carrot cake is very popular at Easter, which is why my dessert is excellent for the holiday. Plus, the eggshell made of chocolate has great wow-factor."
Difficulty
Medium 👍
Preparation
45 min
Baking
20 min
Resting
10 min

Ingredients

2Servings
MetricImperial
41⅔ g
carrots
1
apples
83⅓ g
dark chocolate
1
eggs
tsp
salt
tsp
ground cardamom
vanilla bean (seeds and bean)
33⅓ g
sugar
lemon (zest and juice)
50 g
ground almonds
13⅓ g
flour
30 ml
almond milk
46⅔ g
white chocolate
16⅔ g
apricot jam
20 g
slivered almonds
oil for greasing
butter for greasing
flour for dusting
edible gold dust for decorating

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Utensils

balloons, small saucepan, rubber spatula, cutting board, knife, heatproof bowl, cups, oven, stand mixer, 2 large bowls, citrus press (optional), box grater, ramekins, peeler, pastry brush, sauce boat

Nutrition per serving

Cal729
Fat42 g
Protein18 g
Carb68 g
  • Step 1/8

    Chop dark chocolate. In a heatproof bowl, melt some of the chocolate over a saucepan filled with simmering water. Meanwhile, inflate and knot the balloons. Remove chocolate from heat and stir in the remaining chocolate until melted and smooth.
    • 83⅓ g dark chocolate
    • balloons
    • small saucepan
    • rubber spatula
    • cutting board
    • knife
    • heatproof bowl

    Chop dark chocolate. In a heatproof bowl, melt some of the chocolate over a saucepan filled with simmering water. Meanwhile, inflate and knot the balloons. Remove chocolate from heat and stir in the remaining chocolate until melted and smooth.

  • Step 2/8

    Grease the balloon with a bit of oil. Dip balloon into the chocolate and gently turn to coat. Place each balloon on a cup, chocolate covered-side up, and refrigerate for at least 30 min.
    • oil for greasing
    • cups

    Grease the balloon with a bit of oil. Dip balloon into the chocolate and gently turn to coat. Place each balloon on a cup, chocolate covered-side up, and refrigerate for at least 30 min.

  • Step 3/8

    For the carrot cakes, pre-heat oven to 180°C/360°F. Separate egg white from egg yolk and transfer to a stand mixer. Add salt and ground cardamom. Scrape out vanilla bean seeds and add to the egg whites, together with the sugar. Beat until stiff. Reserve the vanilla bean pod. Roughly grate carrots and zest lemon. Transfer grated carrots and lemon zest to a bowl, then juice lemon into the bowl. Add ground almonds and flour to a bowl and stir to combine. Add egg yolks to the beaten egg white and stir in ground almond-flour mixture and grated carrots.
    • 1 eggs
    • tsp salt
    • tsp ground cardamom
    • vanilla bean (seeds)
    • 33⅓ g sugar
    • 41⅔ g carrots
    • lemon
    • 50 g ground almonds
    • 13⅓ g flour
    • oven
    • stand mixer
    • 2 large bowls
    • citrus press (optional)
    • box grater
    • rubber spatula
    • knife

    For the carrot cakes, pre-heat oven to 180°C/360°F. Separate egg white from egg yolk and transfer to a stand mixer. Add salt and ground cardamom. Scrape out vanilla bean seeds and add to the egg whites, together with the sugar. Beat until stiff. Reserve the vanilla bean pod. Roughly grate carrots and zest lemon. Transfer grated carrots and lemon zest to a bowl, then juice lemon into the bowl. Add ground almonds and flour to a bowl and stir to combine. Add egg yolks to the beaten egg white and stir in ground almond-flour mixture and grated carrots.

  • Step 4/8

    Grease ramekins with butter, then dust with flour before dividing batter between the ramekins. Bake at 180°C/360°F for approx. 20 – 25 min.
    • butter for greasing
    • flour for dusting
    • ramekins

    Grease ramekins with butter, then dust with flour before dividing batter between the ramekins. Bake at 180°C/360°F for approx. 20 – 25 min.

  • Step 5/8

    Peel, quarter, and core apples, then cut into pieces. Transfer to a small saucepan and gently cook over medium heat for approx. 20 – 25 min., or until soft.
    • 1 apples
    • peeler
    • small saucepan
    • cutting board
    • knife

    Peel, quarter, and core apples, then cut into pieces. Transfer to a small saucepan and gently cook over medium heat for approx. 20 – 25 min., or until soft.

  • Step 6/8

    Add almond milk and reserved vanilla bean pod to a saucepan and bring to a simmer. Chop white chocolate and stir into the almond milk until melted. Keep warm until served.
    • 30 ml almond milk
    • vanilla bean (bean)
    • 46⅔ g white chocolate
    • small saucepan

    Add almond milk and reserved vanilla bean pod to a saucepan and bring to a simmer. Chop white chocolate and stir into the almond milk until melted. Keep warm until served.

  • Step 7/8

    Remove carrot cakes from the oven and allow them to cool for approx. 10 min. Meanwhile, crush soft cooked apples with a fork. Then unmold carrot cakes, brush with apricot jam, and garnish with slivered almonds.
    • 16⅔ g apricot jam
    • 20 g slivered almonds
    • pastry brush

    Remove carrot cakes from the oven and allow them to cool for approx. 10 min. Meanwhile, crush soft cooked apples with a fork. Then unmold carrot cakes, brush with apricot jam, and garnish with slivered almonds.

  • Step 8/8

    Once the chocolate has dried, gently loosen the edges from the balloon. Deflate balloon with a knife, then remove it. Dust chocolate shell with edible gold dust. Remove vanilla bean from the almond-chocolate sauce and transfer it to a sauce boat. Serve carrot cakes on a plate and top with stewed apples. Place the chocolate eggshells over each cake. Pour warm white chocolate-almond sauce over it and enjoy!
    • edible gold dust for decorating
    • pastry brush
    • sauce boat

    Once the chocolate has dried, gently loosen the edges from the balloon. Deflate balloon with a knife, then remove it. Dust chocolate shell with edible gold dust. Remove vanilla bean from the almond-chocolate sauce and transfer it to a sauce boat. Serve carrot cakes on a plate and top with stewed apples. Place the chocolate eggshells over each cake. Pour warm white chocolate-almond sauce over it and enjoy!

  • Enjoy your meal!

    Mini carrot cakes with stewed apples and chocolate eggshells

How-To Videos

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How to separate eggs

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