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Chef Judy Malafa formerly of Graham Elliot  Chicago, IL
Chef Judy Malafa
Graham Elliot
217 W. Huron Street
Chicago, IL 60610
(312) 624-9975

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Molten Carrot Cake with White Chocolate Ice Cream
Chef Judy Malafa formerly of Graham Elliot – Chicago, IL
Adapted by
November 2008
Yield: 30 servings

White Chocolate Ice Cream:
2 cups milk
4 eggs
24 ounces white chocolate
3 cups cream
1 tablespoon vanilla paste

Carrot Cake:
1 pound, 12 ounces sugar
1 pound plus 2 ounces flour
1 teaspoon salt
2 teaspoons baking soda
½ teaspoon baking powder
2 tablespoons cinnamon
¾ cups canola oil
3 fluid ounces freshly squeezed orange juice
8 eggs
2 pounds carrots, shredded

Cream Cheese Filling:
1 pound cream cheese
1 cup freshly squeezed orange juice
1 tablespoon vanilla paste
Confectioners’ sugar, to taste

Stewed Raisins:
3 pounds dark raisins
½ cup sherry vinegar
1 cup sugar
Water (to barely cover raisins)

Walnut Brittle:
2 2/3 cups sugar
1 cup water
4 ounces corn syrup
1¼ ounces butter
¼ teaspoon baking soda
1 teaspoon salt
1¾ cups chopped walnuts

For the White Chocolate Ice Cream:
Heat milk and temper with eggs. Pour over white chocolate and stir until chocolate is melted. Strain mixture and let cool slightly. Stir in cream and vanilla. Freeze base for 8 hours (or overnight). Spin in ice cream maker according to manufacturer’s directions. (Note: Malafa freezes her base in deli cups and spins in Pacojet just before service.

For the Carrot Cake:

Preheat convection oven to 325°F and oil 3-inch x 2-inch ring molds. Sift sugar, flour, salt, baking soda, baking powder, and cinnamon together in a large bowl. Mix in oil, orange juice, and eggs. Fold in shredded carrots. Fill ring molds half-way with batter and bake for 35 minutes or until a toothpick comes out clean. Cool completely.

For the Cream Cheese Filling:

Mix all ingredients together in a blender until smooth.

For the Stewed Raisins:

Combine all ingredients in a pot and simmer until raisins are plump. Cool.

For the Walnut Brittle:
Combine sugar, water, corn syrup, and butter in a pot over high heat. Cook until amber in color, then quickly stir in baking soda, salt, and walnuts. Pour onto a Silpat-lined sheet tray and pull into desired shapes and thickness.

To Assemble and Serve
Cut a hole out of the bottom of each carrot cake and fill with the cream cheese filling. Warm just before serving, and serve with stewed raisins, walnut brittle, and a quenelle of white chocolate ice cream.

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