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Moist Chocolate Carrot Cake
An ultra‑moist Easter cake thanks to carrot purée that replaces butter. Melted dark chocolate and almond flour give a melt‑in‑your‑mouth texture, while the shiny chocolate glaze is decorated with sugar eggs or colored confetti.
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Cost Breakdown
Critical Success Points
- • Melt the chocolate without burning it
- • Steam the carrots until tender
- • Incorporate the melted chocolate at room temperature
- • Precise baking for 40 min at 180 °C
- • Achieve a fluid glaze before it hardens
Safety Warnings
- • Melted chocolate is very hot: handle with care to avoid burns.
- • Carrot steam can cause burns: open the steamer lid away from your face.
- • The oven reaches 180 °C: use kitchen gloves to handle the hot pan.
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