Zucchini cake with chocolate icing

Name: Zucchini cake with chocolate icing
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 100 g Walnut kernels; 200 g Courgette; 3 Eggs (size M); 350 g Sugar; 2 packages Bourbon vanilla sugar; 1 coated Tsp Salt; 175 ml Oil; 200 g Flour; 1-2 TEASPOONS Cinnamon; 3 TSP Baking Powder; 150 g Dark chocolate coating; 150 g Whipped cream; 1 cube (25 g) Coconut oil; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

100 g Walnut kernels
200 g Courgette
3 Eggs (size M)
350 g Sugar
2 packages Bourbon vanilla sugar
1 coated Tsp Salt
175 ml Oil
200 g Flour
1-2 TEASPOONS Cinnamon
3 TSP Baking Powder
150 g Dark chocolate coating
150 g Whipped cream
1 cube (25 g) Coconut oil
7-10 Tbsp Fat and breadcrumbs

Directions

1
Coarsely grind the walnuts in the universal chopper. Clean, wash and roughly grate the zucchini. Whisk eggs, sugar, vanilla sugar and salt with the whisk of the hand mixer for about 5 minutes until thick and creamy. Fold in the oil while stirring in a thin stream
2
Mix walnuts, flour, cinnamon and baking powder and stir in. (dough is liquid). Squeeze the zucchini and fold in. Grease a box form (25 cm; 1.5 litres capacity) and sprinkle with breadcrumbs. Fill in the dough. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour (stick test). Let cool down for about 10 minutes. Then carefully turn out onto a cake rack and let it cool down
3
Chop the chocolate coating. Heat cream and coconut oil. Melt chocolate in it. Let everything cool down briefly. Cover the cake with the icing and let it dry. Whipped cream tastes good with it
4
waiting time approx. 4 hours