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Print Recipe
Zucchini-Nut Cocolate Cake with Cowberry Sauce Recipe
The pastries will satisfy lovers of moist cupcakes. The presence of zucchini should not frighten you (smart mothers this fact will only please), since it will not manifest itself in taste. It is interesting that the cake changes its taste: from tart-sweet wet - at first, to moderately sweet-sour and relatively loose - at the end, depending on the number of days of exposure. Cupcake is suitable for use for 5 days.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Zucchini peel, get rid of large seeds and grate.
    Zucchini peel, get rid of large seeds and grate.
  2. Beat eggs with sugar and vanilla sugar until foamy. Sugar should dissolve in the mass during whipping. Then gradually introduce / add vegetable oil.
    Beat eggs with sugar and vanilla sugar until foamy. Sugar should dissolve in the mass during whipping.
Then gradually introduce / add vegetable oil.
  3. Gently enter into the beaten egg mass with a spatula (spoon) grated zucchini (zucchini). Add cinnamon. Gently mix.
    Gently enter into the beaten egg mass with a spatula (spoon) grated zucchini (zucchini).
Add cinnamon.
Gently mix.
  4. Gently stir the ground nuts.
    Gently stir the ground nuts.
  5. Flour, baking soda, baking powder, cocoa sift in a bowl, mix until smooth and stir in the dough.
    Flour, baking soda, baking powder, cocoa sift in a bowl, mix until smooth and stir in the dough.
  6. Form for cake grease with oil, lined with baking paper, pour the prepared doughBake in preheated to 160*C oven for 40 minutes, then increase the temperature to 180*C and continue baking until ready, "dry onions", 10-15 minutes.
    Form for cake grease with oil, lined with baking paper, pour the prepared doughBake in preheated to 160*C oven for 40 minutes, then increase the temperature to 180*C and continue baking until ready, "dry onions", 10-15 minutes.
  7. Let the cake cool completely in the form. Then cut along into two parts.
    Let the cake cool completely in the form.
Then cut along into two parts.
  8. Grease the bottom of the cake with cranberry/cranberry sauce.
    Grease the bottom of the cake with cranberry/cranberry sauce.
  9. Cover the top of the cake.
    Cover the top of the cake.
  10. Melt / prepare the chocolate icing and cover the surface of the cupcake in its design, combined with berry sauce.
    Melt / prepare the chocolate icing and cover the surface of the cupcake in its design, combined with berry sauce.

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