Brownie cake to move in

Name: Brownie cake to move in
Cook time: 1 h 15 min
Total time: 4 h 15 min
Yield: 30
Ingredients: 400 g Dark chocolate; 250 g Dark chocolate; 350 g Butter; 400 g Courgette; 150 g Walnut kernels; 500 g Flour; 1 pck. Baking Powder; 10 Eggs (Gr. M); 1 Protein (Gr. M); 500 g Sugar; Two pck. Vanilla sugar; 7-10 Tbsp Salt; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 200 g Whipped cream; 1 cube (25 g each) Coconut oil (e.g. palm oil); 200 g Icing sugar; 7-10 Tbsp Chocolate lentils; 1 small freezer bag

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

Such a move is exhausting! Strength is guaranteed with the funny sheet cake. Thanks to zucchini shavings the dough becomes nice and juicy

COOK TIME
75 mins

TOTAL TIME
255 mins

Ingredients

Servings: 30

400 g Dark chocolate
250 g Dark chocolate
350 g Butter
400 g Courgette
150 g Walnut kernels
500 g Flour
1 pck. Baking Powder
10 Eggs (Gr. M)
1 Protein (Gr. M)
500 g Sugar
Two pck. Vanilla sugar
7-10 Tbsp Salt
7-10 Tbsp Grease
7-10 Tbsp Flour
200 g Whipped cream
1 cube (25 g each) Coconut oil (e.g. palm oil)
200 g Icing sugar
7-10 Tbsp Chocolate lentils
1 small freezer bag

Directions

1
Divide 400 g chocolate into pieces. Melt with butter in a hot water bath. Leave to cool a little. Wash, clean and grate the zucchini. Chop the walnut kernels. Mix flour and baking powder.
2
Whisk the eggs in a large mixing bowl. Add liquid chocolate, sugar, vanilla sugar, 1 pinch of salt, 10 eggs and flour mixture. Stir everything briefly with the whisks of the mixer to a smooth dough. Fold in zucchini and nuts.
3
Place the dough in a greased, flour-blasted fat pan (approx. 32 x 39 cm). Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 25-30 minutes. Let them cool down.
4
Heat the cream and coconut oil. Cut 250 g chocolate into pieces and melt in the hot cream. Let cool for about 5 minutes. Stir with a whisk until smooth and pour immediately onto the cooled cake. Smooth and let dry.
5
Sieve the icing sugar into a bowl. Add 1 egg white and mix everything with the whisk of the mixer to a smooth icing. Pour into the freezer bag and cut off a small corner. Labele the cake with icing and decorate with chocolate lentils.