Carrot Cake with Rum Sauce

Flourless Carrot Cake, Rum Ice Cream, Sea Foam Powder, Marshmallow

Описание:

http://chefsteps.com/ for the full recipes.

Our flourless carrot cake is rich and custardy. Here we show you one way to use it as a component of a plated dessert that complements the cake with a range of textures and temperatures. The flavors of brown butter, pecans and rum add to the autumnal feel of the cake, making for an elegant, understated presentation.

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Комментарии:

exquared пишет: Do you guys have a restaurant/catering service? I remember in the carrot cake video, the guy said "I can't believe someone left the carrot!"

ChefSteps пишет: They came out to our space in Seattle!

ChefSteps пишет: the base is classic sea foam candy

ChefSteps пишет: We've done a few dinners for close friends, that one was for our buddies at Automattic!

Christoffer Hagen пишет: why do you call it sea foam?

ChefSteps пишет: CB2

ChefSteps пишет: we got a video coming out soon for the technique!


Chen-Yu Lin пишет: If only I can perfect the quenelle technique like you folks do (๑•́ ₃ •̀๑)

exquared пишет: In SF?? Oh man. Next time, keep me looped on the invite. ;-)

exquared пишет: Do you guys have a restaurant/catering service? I remember in the carrot cake video, the guy said "I can't believe someone left the carrot!"

ChefSteps пишет: They came out to our space in Seattle!

ChefSteps пишет: the base is classic sea foam candy

ChefSteps пишет: We've done a few dinners for close friends, that one was for our buddies at Automattic!

Christoffer Hagen пишет: why do you call it sea foam?

ChefSteps пишет: CB2

ChefSteps пишет: we got a video coming out soon for the technique!


Chen-Yu Lin пишет: If only I can perfect the quenelle technique like you folks do (๑•́ ₃ •̀๑)

exquared пишет: In SF?? Oh man. Next time, keep me looped on the invite. ;-)
You'll Need:

1 (8 3/4 ounce) can crushed pineapple in syrup
3 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
2 cups coarsely shredded carrots, loosely packed
1 1/2 cups broken pecans

Rum Sauce
1 cup packed dark brown sugar
1/2 cup dark corn syrup
1/2 cup light cream
1/4 cup butter
1/4 cup light rum
1 teaspoon vanilla extract

Procedures : Grease a 10 x 4-inch angel cake pan.

Drain pineapple and reserve syrup.

In large bowl of an electric mixer, stir together flour, sugar, baking soda, baking powder, salt and cinnamon. Make a well in the center and drop the eggs, oil, reserved pineapple syrup and vanilla extract into it. Beat at medium speed until blended. With a spoon, stir in reserved pineapple, carrots and pecans. Pour into the prepared pan. Bake in a preheated 325 degree F oven until a cake tester inserted in the center comes out clean, about 1 1/2 hours. Place pan on a wire rack to cool for 10 minutes. Loosen edges; turn out on rack; cool completely. Serve warm or cold with Rum Sauce.

In a 2-quart saucepan over low heat, mix together the sugar, corn syrup, cream and butter, stirring constantly until mixture boils. Cool to warm, stirring occasionally. Stir in rum and vanilla extract. Serve warm with Carrot Cake. Sauce may be made ahead, stored in the refrigerator and reheated gently