MASTER chocolatier Thomas Schnetzler from Lindt shares his recipe for a decadent chocolate carrot cake recipe which makes an ideal Easter dessert. ``Chocolate, spices and nuts make this a delectable, rich and interesting combination, and instead of plain vegetable oil I use macadamia nut oil,’’ he says. ``The oil can be found in most supermarkets and the macadamia brings a lovely rich nuttiness and balance to the chocolate and carrot.’‘Thomas says white Lindor chocolate gives this topping a silky texture and rich dairy flavour.
``You could also try a milk or dark chocolate ganache for a different colour topping,’’ he says.

CHOCOLATE CARROT CAKE: Recipe makes one large carrot cake (17cm square tin or equivalent). Thomas says he prefers to use several smaller tins in different shapes. Preparation is 15 minutes. Bake at 175C for about 35 minutes or until a skewer comes out clean. This depends on the chosen tin.

INGREDIENTS
210ml macadamia nut oil (or vegetable oil)
80g Lindt Excellence 70 per cent cocoa dark chocolate
2 eggs
180g caster sugar
245g plain flour, sifted
5g bicarbonate of soda
2g baking powder
Pinch sea salt
1/2 tsp ground cinnamon
1/2 tsp mixed spice
60g sultanas
65g dried apricots, chopped
35ml cognac or brandy
200g carrots, grated
70g walnuts
60g macadamia nuts, roasted
80g Lindt Excellence extra creamy milk chocolate, in chunks

Icing
250g cream cheese
Lemon, juice and zest
6 or 7 White Lindor Balls or pieces of White Lindor block chocolate, melted
120g Lindt Excellence 70 per cent cocoa dark chocolate, in chunks

METHOD
For the cake, place a small amount of the oil in a small saucepan along with the first amount of chocolate (80g). Gently heat until chocolate is melted. Combine the eggs, sugar, oil and the oil-chocolate mixture in the bowl of your electric mixer. Give it a quick stir to help dissolve the sugar. Mix in the dry ingredients until just combined.
Stir in the fruit, cognac, carrots and nuts. Lastly stir in the chocolate chunks. Transfer batter into a greased and lined baking tin and bake until a skewer comes out clean. Allow to cool fully before icing. For the icing, soften the cream cheese and lemon in an electric mixer with a paddle attachment. Mix in the melted Lindor and allow mixture to set in the fridge. Once set, top the cooled carrot cake generously with the cream cheese topping.
Finishing touches decorate with roasted mixed nuts, chocolate decorations, a dust of icing sugar and candied carrot.