IVOIRE CARROT CAKE

INSTRUCTIONS

• Pre-heat oven to 350°F
• In a stand mixer, paddle together the canola oil, olive oil, sugar, and brown sugar on low speed until incorporated.
• Sift together the whole wheat flour, the other flour, cinnamon, baking powder, baking soda, and salt in a bowl. Set aside.
• In a food processor, add 100g of the flour mixture to the pecans and currants.
• Pulse until you have a fine meal. Remove from blender and set aside in a separate bowl.
• Chop the carrots in a food processor to obtain a coarse meal texture.
• Alternate between sifting the remaining dry ingredients into the sugar mixture in the stand mixer and adding the eggs using the paddle attachment on low speed. Combine well.
• Manually, using a spatula, fold in the pecan and currant meal, and then fold in the carrots until incorporated.
• Divide the batter between two half sheet pans lined with parchment.

• Bake in a 176°C (350°F) convection oven for 15 minutes. Rotate pans halfway through baking to assure the batter is evenly baked and brown

IVOIRE Frosting:

• Soak the gelatin sheets in cold water to bloom.
• Melt the Ivoire 35% chocolate and set aside. Whip the cream and crème fraiche to obtain a soft consistency.
• Warm the yolks and eggs to 71°C (160°F) over a double boiler with the bloomed gelatin.
• Whip the eggs until they triple in volume.

• Fold in the chocolate followed by the cream and crème fraiche mixture and gently stir until incorporated.

Assembly & Finishing:

• Place one layer of the Carrot Cake Base on a serving tray. Frost with the Ivoire Frosting.
• Cover with the second layer of Carrot Cake, then frost the whole thing with Ivoire Frosting. 

Dulcey Filling:

• *Chef’s tip: Try this Dulcey Filling in the middle of your carrot cake to add an extra depth of flavor
• Soak the gelatin sheets in cold water to bloom.
• Melt the Dulcey 32% chocolate and set aside. Whip the cream and creme fraiche to a soft consistency.
• Warm the yolks and eggs to 71°C (160°F) over a double boiler with the bloomed gelatin.
• Whip the eggs until they triple in volume.
• Fold in the chocolate followed by the cream and crème fraiche mixture and gently stir until incorporated.
• Fill the middle of the two cakes with the Dulcey Filling for an enhanced flavor.