What’s on the Menu at Msenge?
CARROT SOUFLE CAKE WITH A WHITE CHOCOLATE CENTER
INGREDIENTS:
100ml Cream
30g White Chocolate
50g Butter
75g White Chocolate
190g Carrot Puree
5 Egg Yolks
65g Ground Almonds
50g Self Raising Flour
30g Walnuts
120g Egg Whites
30g Castor Sugar
METHOD
- Melt the white chocolate and cream, allow to cool then roll in a sausage shape and Freeze
- Cook the carrots and blend to make a smooth puree.
- Melt the white chocolate and butter together.
- In a clean mixing bowl whisk the egg whites and sugar together to form a stiff meringue.
- Combine the carrot puree, egg yolks, almonds, flour and the walnuts.
- Mix the chocolate mixture with the carrot mixture then gently fold in the meringue Mixture.
- In individual moulds lined with grease proof paper, spoon in the cake mixture, slice the Frozen chocolate roll into 1.5 cm disks and press 1 disk into the center of each cake
- Bake at 180 degrees Celsius for 30 min
Turn out once cooked and serve immediately, serve with white chocolate ice cream and candied hazelnuts
