Food Recipes Hub

Zucchini-Nut Cocolate Cake with Cowberry Sauce Recipe

Baking will appeal to lovers of moist cupcakes. The presence of zucchini should not frighten you (smart moms will only be pleased with this fact), since it will not manifest itself in any way in taste. Interestingly, the pie changes its taste: from tart-sweet moist – at the beginning, to moderately sweet and sour and relatively crumbly – at the end, depending on the number of days of aging. The cupcake is suitable for consumption for 5 days.

CourseChildren’s Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes
CuisinePolish Cuisine

Servings

Cook Time

60minutes

Servings

Cook Time

60minutes

Ingredients

3pieces Egg
230gram Brown sugar
1piece Vanilla sugar
80ml Vegetable oil
260gram Zucchini
100gram Nuts, forest (ground)
1/2teaspoons Cinnamon
100gram Flour
1/2teaspoons Soda
1/2teaspoons Dough baking powder
3tablespoons Cacao powder
5tablespoons Berry sauce
1piece Glaze

Instructions

Peel the zucchini, get rid of large seeds and grate on a coarse grater.
Beat eggs with sugar and vanilla sugar until frothy. Sugar should dissolve in the mass during whipping. Then gradually introduce/add vegetable oil.
Gently insert the grated zucchini (zucchini) into the beaten egg mass with a spatula (spoon). Add cinnamon. Mix gently.
Gently mix the ground nuts.
Sift flour, baking soda, baking powder, cocoa into a bowl, mix until smooth and mix into the dough.
Grease the cake pan with butter, line it with baking paper, pour out the prepared dough Bake in a preheated 160 * C oven for 40 minutes, then increase the temperature to 180 * C and continue baking until the “dry onion” is ready, 10-15 minutes.
Allow the cake to cool completely in the mold. Then cut lengthwise into two parts.
Grease the bottom of the pie with cranberry sauce.
Cover the top of the cake.
Melt / prepare the chocolate glaze and cover the surface of the cake according to its design, mixing with berry sauce.

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