- 8 ounces milk chocolate, chopped
- 1 cup heavy cream
- 2 egg whites
- 1 cup sugar
- 2 large eggs
- 2 tablespoons olive oil
- 1/2 cup plus 2 tablespoons sugar
- 1/4 teaspoon coarse salt
- 3/4 cup whole-wheat flour
- 1 1/2 teaspoons ground star anise
- 1/8 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups shredded carrots, with greens reserved (for garnish, optional)
- 2 cups fresh carrot juice
- 2 tablespoons cornstarch
- 1 tablespoon sugar
- Pinch coarse salt
- Put the chocolate in a heatproof glass bowl and melt slowly in the microwave. Alternatively, you can set the bowl over a pan of simmering water (don't let the bowl touch the water) and stir until the chocolate is completely melted and just warm. Set aside.
- Using a handheld electric mixer, whip the cream in a medium bowl until it forms soft peaks; set aside.
- Combine the egg whites and sugar in a heat-proof bowl and place over a pan of simmering water. Whisk continually until the whites are just hot, about 2 minutes. Remove from the heat and transfer to a large bowl. Beat the egg white-sugar mixture with a handheld electric mixer until stiff peaks form and the egg whites are shiny and glossy, 3 to 5 minutes.
- Fold the cream into the melted chocolate, then carefully fold the meringue into the chocolate mixture. Pour the chocolate mixture into a 9 x 13-inch pan and put in the freezer until firm, at least 3 hours or overnight until frozen.
- Heat the oven to 350°F. Combine the eggs, oil, sugar, salt, flour, star anise, baking powder, and baking soda in a large bowl. Mix until just incorporated; add the carrots.
- Line an 8 X 4-inch (or 4-cup) loaf pan with parchment or use a nonstick baking pan. Pour the cake batter into the pan and bake for 45 minutes, or until the center springs back when lightly touched.
- When cool enough to handle, unmold onto a baking rack (run a small knife around the edges if necessary to release the cake from the pan) and let cool. Cut into 2-inch slices then cut each slice in half and set aside.
- In a small saucepan, heat the carrot juice over medium heat, then add the cornstarch, and whisk until the carrot juice mixture thickens, about 2 minutes. Remove from the heat. Chill for 1 hour or until cold. Season with sugar and salt to taste.
- Ladle a small amount of carrot soup in a shallow bowl. Place 5 to 8 carrot cake pieces on top of the carrot soup. Place 3 to 4 small scoops of the chocolate semifreddo on top the carrot cake. Garnish with carrot greens, if desired.