Carrot Chantilly

chefabitino

Carrot Chantilly





Preheat oven at 325 degrees.
Coat two 9-inch round pans.
In a large bowl, sift flower and baking soda.
Add all other ingredient except the chocolate, water, fig preserves, and half of the coconut shavings. The coconut will be used to decorate the exterior of the cake.
Mix well until you achieve a lose doughy consistency, but not watery.
Divide into two 9-inch round pans.
Bake for 35 minutes or until a toothpick in the center comes out clean.
Once done baking, let cakes cool.
Between the two cakes spread the fig preserves for your middle layer.

9 oz dark chocolate
8 oz of tap water..

For the Chocolate Chantilly~
Get 2 bowls; one must be smaller than the other.
Fill the smaller one with cold water and ice; set the larger one on top. Make sure the ice is touching the bottom of the larger bowl.
In a sauce pan, heat chocolate and water on medium heat.
Whisk while heating.
Once chocolate achieves a loose and liquid-y consistency transfer it into your larger bowl.
Whisk vigorously you obtain a smooth mousse-like consistency.
Do not over-whisk.



Per Serving: (cal)357 (carbs)58 (fat)13 (protein)9 (sugar)32 (fiber)7