Carrot Cake with Chocolate Glaze

Preheat the oven to 180 °C and grease a 26 cm springform pan, then dust it with flour.

Finely grate the almonds and hazelnuts (or grind them very finely).

Separate the eggs. Beat the egg yolks with 130 g sugar and the finely grated lemon zest until pale and fluffy.

Finely grate the carrots and then squeeze them out slightly.

In a bowl, briefly and gently mix the carrots, ground nuts, flour, baking powder, cinnamon, and a pinch of salt.

Whisk the egg whites with a pinch of salt until foamy, then let the remaining sugar fall in spoonwise and beat to stiff peaks.

Gently fold the yolk mixture into the egg whites, then loosely fold in the carrot-nut mixture.

Pour the batter into the prepared springform and smooth the surface.

Bake in the preheated oven for 50–60 minutes, until the cake is cooked through.

Release the cake from the pan and let it cool completely on a wire rack.

Melt the dark couverture in a hot water bath, coat the cake with it and decorate as desired.