Roasted Pecan Double Chocolate Cake

Rich, irresistible in flavor and satisfying. Nourishing..

INGREDIENTS

2 eggs

100 g of fine powdered erythrytol/ksylitol etc.

150 ml of vegetable oil

200 g finely grated carrot

50 g chopped walnuts or pecans + for decoration

100 ml of pear mousse (whatever you have)

50 g coconut flakes

100 g of almond flour

100 g of oat flour

1/2 teaspoon of baking powder

1 teaspoon each of baking soda and cinnamon

pinch of salt

dried vanilla

PREPARATION

Warm the eggs at room temperature. Beat them until they double in volume. Add erythrytol and continue to beat until the mixture is smooth and fluffy. Still beating at high speed, add the oil in a continuous, thin stream.

Add carrots, pear mousse , nuts, coconut flakes and mix gently. Preheat the oven to 150 degrees C.

Sift the flour into a separate bowl, add baking powder, baking soda, cinnamon and salt and mix.

Pour into the bowl with the carrots and gently combine all the ingredients.

Place the dough in a 24 cm diameter baking tin lined with baking paper. Bake for 1 hour or until the stick is dry.

ICING

Beat the cheese with powdered erythrytol and vanilla. Put in the fridge for several minutes.

Spread the icing on top.

Decorate with nuts.

With Love

AR