Preheat the oven to 180°C (hot air setting). Peel the carrots and grate them into a bowl. Add the oil, apple cider vinegar and milk and mix together. Add the flour, ground hazelnuts and baking powder and mix together again. Cut the chocolate up in big chunks and add half of the amount to the batter. Be careful not to stir for too long, as it will affect the batter! 

Use a greased baking tin and pour the batter in (we have used a bundt cake tin with a diameter of 16 cm) and put it in the oven for about 30 minutes. Melt the remaining chocolate au bain marie and pour it over the cake once it has cooled off. 

We promise you this is just as delicious as it sounds!

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