🍰 Quick Zucchini Cake with Chocolate Glaze

Name: Quick Zucchini Cake with Chocolate Glaze
Total time: 65 min
Yield: 4 servings
Ingredients: 5 egg(s); 250 g sugar (possibly brown); 1 pkt. vanilla sugar; 250 ml oil; 400 g zucchini (grated with skin); 200 g hazelnuts, ground; 1 tsp cinnamon powder; 300 g flour; 1 tsp baking soda (5 g); 1 tsp baking powder; 1 tbsp cocoa powder; cranberry jam (or blackcurrant or raspberry jam); 150 ml cream; 1 sheet gelatin; 150 g chocolate coating (finely chopped); 1 tsp honey

664 kcal · 65 min · 4 servings

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Ingredients

5 egg(s)
250 g sugar (possibly brown)
1 pkt. vanilla sugar
250 ml oil
400 g zucchini (grated with skin)
200 g hazelnuts, ground
1 tsp cinnamon powder
300 g flour
1 tsp baking soda (5 g)
1 tsp baking powder
1 tbsp cocoa powder
cranberry jam (or blackcurrant or raspberry jam)
150 ml cream
1 sheet gelatin
150 g chocolate coating (finely chopped)
1 tsp honey

Instructions

1. Beat the eggs, sugar, and vanilla sugar with a mixer until the mixture is airy and foamy.
2. Pour the oil slowly into the egg mixture while continuing to stir.
3. Gently fold in the grated zucchini, hazelnuts, and cinnamon using a rubber spatula.
4. Mix the flour, baking soda (a leavening agent), baking powder, and cocoa in a separate bowl.
5. Stir the dry mixture into the rest of the batter.
6. Line a baking tray with baking paper.
7. Pour the liquid batter onto the tray.
8. Preheat the oven to 160 degrees Celsius with top and bottom heat.
9. Bake the cake for about 45 minutes.
10. Insert a wooden skewer into the center to check if the cake is done.
11. Let the cake cool down completely.
12. Spread your chosen jam evenly over the cake.
13. Soak the gelatin in cold water.
14. Bring the whipping cream to a boil and remove it from the heat.
15. Stir one teaspoon of honey into the hot cream.
16. Dissolve the chocolate coating (guss chocolate) in the warm cream.
17. Squeeze the soaked gelatin well.
18. Stir the gelatin into the warm chocolate-cream mixture.
19. Blend the glaze briefly with a hand blender until smooth.
20. Keep the blender head completely submerged during mixing to prevent air bubbles.
21. Let the chocolate mixture cool until it thickens slightly.
22. Pour the glaze over the cake immediately, starting from the center and moving outwards.
23. Gently shake the tray to help the glaze run evenly down the sides.
24. Let the glaze dry for two to three hours until it is firm.

Nutrition per serving

kcal: 664
Protein: 11 g · Fett/Fat: 38 g · Carbs: 71 g