Squash-hazelnut chocolate cake with cranberry sauce
118 60 минут 8 порции
The pastries will satisfy lovers of moist cupcakes. The presence of the zucchini should not scare you (smart mom this fact only please), as in the taste it will not be manifested. Interestingly, the cake changes its flavor from tart-sweet wet at the beginning to moderately sweet and acidic and relatively loose - in the end, depending on the number of days of exposure. Cupcake edible within 5 days. I was tempted many reviews and experiments German users with this kind of cake, so I "breaking bad" Fans... innovations and experiments - welcome!
Ingredients for Squash-hazelnut chocolate cake with cranberry sauce
- Chicken egg - 3 PCs
- Brown sugar - 230 g
- Vanilla sugar - 1 cat.
- Vegetable oil - 80 ml
- Zucchini - 260 g
- Forest nuts - 100 g
- Cinnamon - 1/2 tsp.
- Flour - 100 g
- Soda - 1/2 tsp.
- Leavening agent - 1/2 tsp.
- Cocoa powder - 3 tbsp.
- Berry sauce - 5 tbsp
- Glaze - 1 package.
Step by step instruction of cooking Squash-hazelnut chocolate cake with cranberry sauce
The squash/zucchini to clean, get rid of large seeds and grate on a coarse grater.
Beat the eggs with sugar and vanilla sugar until foamy state. The sugar should dissolve in the mass during the whipping.
Then gradually introduce/add the vegetable oil.
Pour in beaten egg mixture with a spatula (spoon) grated courgette (zucchini).
Add the cinnamon.
Gently stir in ground nuts
Flour, soda, baking powder, cocoa, sift in one bowl, mix until smooth and stir into the dough.
Cake pan grease oil vystelit baking paper, pour the prepared batter
Bake in a preheated 160*C oven for 40 minutes, then increase temperature to 180*C and continue baking until done, "dry splinter," 10-15 min.
To give the cake to cool completely in the form.
Then cut lengthwise into two parts.
Cover the top of the cupcake.
Melt/ cook the chocolate glaze and cover the surface of the cupcake in its design, combined with the berry sauce.