Are you part of the team that prefers chocolate syrup with a cone? Giu Giunti teaches you the “cat’s jump” to make yours perfect and crunchy!
To make the syrup, use a milk jug or a saucepan and add 1 cup of sugar, 3 heaping tablespoons of powdered chocolate, 1 tablespoon of butter and 8 tablespoons of milk. Boil over medium heat until you notice that the bubbles are larger. The liquid will be thicker. Turn off the heat and wait for it to cool down a bit. If you add it all at once hot so it won’t form a nice crust. Wait for it to cool slightly, pour it over the carrot cake and wait for it to harden.
You thought I would leave you without the recipe for cake? Write it down…
270 g of carrots
3 eggs
¾ cup of oil
2 cups of sugar
2 cups of wheat flour
1 cap of yeast
Chef’s advice: Weighing the carrot is very important so that your cake does not fall apart and does not get dirty! I have tried many times to make carrot cake and with this recipe I am very successful. In a blender, beat the eggs, oil, carrot and sugar. Pour the dough into a bowl and add the wheat flour, sift, put the yeast and mix until you get a homogeneous mixture. Place it in a greased rectangular shape and bake in a preheated oven at 180 ° for about 30/35 minutes, or until the toothpick test comes out clean. Let it cool to add the syrup. Do it at your house, and tell me later!
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
