Chocolate carrot cake with blue berries

Additional requirements: dense (metal) cake mold with a diameter of 24 to 26 cm, baking paper, food processor, hand mixer.

Grease the pie shape.

Preheat the oven to 180 ° C.

Line the bottom of the cake pan with baking paper.

Cut the apricots into pieces and mash them in the food processor and transfer them to a bowl.

Break the chocolate into pieces.

Then grind the walnuts and chocolate in the food processor.

Mix the cocoa and a pinch of salt through it.

Split the eggs.

Whisk the egg whites in a bowl with the hand mixer so that there are peaks on it.

Meanwhile, melt the butter.

Add the yolks to the pureed apricots and beat with the hand mixer to an airy and creamy mixture.

Add the melted butter while beating.

First sprinkle the chocolate walnut mixture through the yolk mixture and then the whipped egg whites until it is well mixed.

Finally, wrap the frozen berries through the batter.

Transfer this batter into the cake pan and smooth the top.

Slide the mold into a ridge in the middle of the oven and bake the cake in forty to fifty minutes nicely browned and done.

Allow the cake to cool for five minutes in the oven.

Remove the shape and let the cake cool down on a grid.

Garnish the cake as desired with blueberries and dust with some more cocoa.

Serve with whipped cream.