CARROT CAKE with CRISP choco-late syrup EASY and fast!!??
?INGREDIENTS:?
?3 eggs
?3 medium carrots, chopped (250g)
?1 cup of tea (tea) of oil
?2 cups of tea (tea) of sugar
? 2 cups of wheat flour tea (tea)
?1 pinch of salt
?1 tablespoon of chemical baking powder
?For the Syrup:?
? 1 and 1/2 cup of tea (tea) of sugar
? 1 and 1/2 cup of powdered chocolate (tea)
?2 tablespoons of butter
? 1/2 cup (tea) of milk
? PREPARATION METHOD:?
? Put the eggs, chopped carrot, oil and sugar in the blender.
?Beat everything for about 3 minutes.
? Pour this mixture into a bowl, add the wheat flour, baking powder and salt.
? Mix everything with the help of a wire whisk (fouet), until it’s very homogeneous.
? Pour this mixture into a greased and infarinhada shape.
Bake in a preheated oven at 180°C for about 45 minutes.
?Slurry:?
? In a pan, add sugar, chocolate powder, butter and milk.
? Take it to medium fire and stir non-stop until it starts to boil
? After it boils, keep stirring until it unglues from the bottom of the pan;
Then turn off the heat and spread this broth over the carrot cake.
? OBS: don’t let the syrup cool in the pan, because it can harden.
Wait for it to cool and cut the cake
