Gente essa receita de bolo pudim de cenoura com chocolate é muito fácil de fazer. Amo fazer receitas todos os dias e irei te ensinar tudinho, é só seguir que daremos início a essa delícia.
Esse delicioso bolo pudim de cenoura com chocolate é bem fácil, vou te ensinar passo a passo, após você aprender a fazer nunca mais vai parar de tão simples e gostoso, faça para sua família e suas amigas elas vão adorar.
Mas fique tranquila, iremos iniciar com todos os ingredientes disponíveis e depois seguiremos com um modo de preparo bem simples e fácil de fazer. Então, comecemos essa receita com os ingredientes, papel e caneta na mão para anotar tudo e não perder nenhum detalhe.
Venha, vamos aprender.
Ingredients:
For the Caramel & dessert:
- 1½ cups of sugar
- 1 cup of water
- 3 eggs
- 1⅓ cups of milk
- 1 can (395 g) of sweetened condensed milk
- 1 cup of cocoa powder or unsweetened drinking chocolate
For the Carrot Cake:
- 3 eggs
- 1 medium carrot, peeled and chopped
- ½ cup of vegetable oil
- 1 cup of sugar
- 1½ cups of all-purpose flour
- 2 teaspoons of baking powder
Preparation
Caramel:
In a saucepan over low heat, melt the sugar until it turns golden. Carefully add the water and stir until a smooth caramel forms.
Pour the caramel into a bundt or mould and swirl to coat the bottom and sides. Set aside.
Chocolate Flan:
In a blender, blend the eggs, milk, sweetened condensed milk, and cocoa powder until smooth. Pour this mixture gently over the caramel in the mould. Set aside again.
Carrot Cake Batter:
In the blender, combine the eggs, chopped carrot, and oil. Blend until completely smooth.
Transfer the mixture to a bowl, then gradually stir in the sugar until well incorporated.
Add the flour little by little, stirring constantly, and finally add the baking powder. Mix gently until smooth.
Pour the carrot cake batter over the flan mixture in the mould. Don’t worry if it sinks slightly — the layers will naturally separate as it bakes.
Baking:
Cover the mould tightly with aluminium foil. Place it in a larger tray with hot water (bain-marie) and bake in a preheated oven at 180°C for about 1 hour.
After baking, remove from the oven and let cool. Then refrigerate for at least 2 hours.
Carefully unmould and serve chilled. Your chocolate & carrot flan cake is ready — an eye-catching dessert with amazing flavour and texture contrast!
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