The other day it was dark and rainy and weird and very fall like and I got up from bed to make Bret one of my favorite Brazilian recipes: Brazilian Carrot Cake. It’s very different than the American version and also it includes the best part: a chocolate covering that’s light and runny and wonderful! Here is the recipe if you are interested:
60 р анги
59 р анги
58 р анги
57 р анги
56 р анги
55 р анги
54 р анги
53 р анги
iframe width="640" height="360" src="http://ok.ru/videoembed/33276496531" frameborder="0" allowfullscreen>
52 р анги
51 р анги
50 р анги
49 р анги
48 р анги
47 р анги
46 р анги
45 р анги
44 р анги
43 р анги
42 р анги
41 р анги
40 р анги
39 р анги
38 р анги
37 р анги
36 р анги
35р анги
34р анги
33р анги
32р анги
31р анги
In a blender, blend the carrots, eggs and oil for 5 minutes. Add all the other ingredients and blend until very smooth. Bake on a pre-heated 350 degrees oven. Take it out, let it cool for about 20minutes, make little holes on the top with a toothpick and reserve. Cook the chocolate covering in a small pan and pour over the cake. The chocolate will fill the holes, penetrate the cake and make it for a nice surprise when you cut it into pieces.
Post a Comment