Zucchini – Chocolate – Bundt Cake

Summary

Ingredients

• 200 g suar
• 1 tablespoon vanilla sugar, real burbon
• 3 egg (s)
• 1 pinch (s) salt
• 200 g mararine, soft
• 250 g hazelnuts, round, optionally almonds
• 250 g wheat flour, 550
• 1 packet tartar baking powder
• 1 teaspoon cinnamon, ground
• 100 g chocolate flakes, dark
• 1 tablespoon cocoa powder
• 500 g zucchini, finely rated, unpeeled
• 1 tablespoon crème fraîche or sour cream
• Fat, for the shape
• 1 tablespoon hazelnuts, ground, for the form
• 150 g cake icin, (chocolate fat icin)

For decoration: chocolate zebra rolls

• 1 tablespoon pistachios, chopped

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Instructions

1. Wash the zucchini, dry and grate unpeeled with the Schnitzelwerk of the food processor or with a hand grater and set aside.
2. Preheat the oven to 180 ° C.
3. Mix the eggs with sugar, salt and vanilla sugar until frothy and stir in the soft margarine spoon by spoon. Keep stirring until a creamy foam mixture has formed.
4. Now mix all the other dry ingredients and stir alternately with the courgette grated into the foam, finally add 1 tablespoon creme fraiche or sour cream loosely. Pour the dough into a greased Gugelhupf tin sprinkled with hazelnuts and bake at 180 ° C for about 1 hour.
5. Let rest in the switched off oven for another 10-15 minutes. Let the mold cool for 10 minutes on a cake rack lined with a damp kitchen towel, then turn it out.
6. When the cake has cooled down, melt the chocolate fat glaze in a double boiler or in the microwave, cover the cake with it and decorate it with chopped pistachios and chocolate zebra rolls.
7. The cake is very juicy!