Carrot and pistachio cake from the tray with chocolate chips

Ingredients

Directions

1. 1

   Peel, wash and roughly grate the carrots. Coarsely chop the dark chocolate and mix 2/3 with the carrots. Separate the eggs. Stir egg yolks, soft fat, sugar, vanillin sugar and salt for about 5 minutes until creamy. Mix flour and baking powder and stir in alternately with the carrot and chocolate mixture.

2. 2

   Beat the egg whites until stiff and fold in carefully. Put them into a greased fat pan (32 cm x 39 cm) sprinkled with breadcrumbs and smooth them down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven 150 °C/ gas: level 2) for approx. 30 minutes. Remove and let cool off in the fat pan. In the meantime, roughly chop the white chocolate. Melt 100 g dark chocolate and white chocolate separately in a hot water bath. Pour the chocolate into 2 small piping bags. Cut off a small tip of each piping bag and draw chocolate strips over the cake. Let the chocolate set.

3. 3

   Melt 100 g dark chocolate and white chocolate separately in a hot water bath. Pour the chocolate into 2 small piping bags. Cut off a small tip of each piping bag and draw chocolate strips over the cake. Let the chocolate set. Cut the cake into pieces. Coarsely chop the pistachios and sprinkle over them