Prepare a round baking pan 8'x3'. Place a circle of parchment paper on the bottom. Spray with no stick cooking spray and sprinkle with flour.
Grind the walnuts in the food processor.
Separate the eggs and beat the yolks with the sugar at high speed for 7 minutes until pale and a ribbon forms.
Beat egg whites until they form stiff peaks.
Mix the egg yolks with the walnuts and carrots.
Fold 1/3 of the egg whites into the carrot mixture, add remaining egg whites and stir until well blended.
Pour into the prepared pan.
Bake for 35-40 minutes. Until golden and firm to the touch.
Cool on a wire rack and refrigerate for at least 2 hours or overnight.
Chop the chocolate and place in a bowl. Pour the cream in a small saucepan and heat over medium-high heat until boiling. Pour over chocolate and let stand 1 minute. Stir gently with a spatula until all the chocolate is melted and looks shiny and creamy.
Unmold the cake to a plate, remove the paper and pour the chocolate on the top surface. Using a knife slowly spread up to the edge, allow to drip slightly over the edge.
Refrigerate for 10 minutes and serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.