Chocolate Courgette Cake

Preparation:

1. Preheat oven to 180 ° C
2. Sift the flour, baking soda, baking powder, salt, cinnamon and cocoa powder
3. In another bowl whisk to beat the eggs, add the sugar and beat until everything is well incorporated 1/3 of sunflower oil continues to break and then 1/3 of the flour mixture, repeat this process two more times it is a homogeneous mass.
4. Add the grated zucchini and continue beating.
5. Finally incorporate chopped walnuts to the mixture with a wooden spoon.
6. Grease a rather large rectangular square or even a little older too, with butter and forras mold with baking paper (25×25 cm) or add the mixture and let bake 50 minutes or until when pierced with a sharp knife comes out clean .
7. Remove from oven and let cool for about 15 minutes.
8. Unmold and let cool completely on a rack.
9. Coverage prepare cheese, for that beat the sugar and butter in a bowl to prevent sugar from flying low and medium speed.
10. When well blended pour the cream cheese and beat at high speed until light and fluffy with both texture, some will beat for about 5 minutes.
11. When the cake is cool (minimum 2 hours) to cover the cake with cream cheese and garnish with cherries or berries in season.

Advice:

• If you have not whisk you can beat hands always mixing liquid ingredients (with a whisk or fork) and finally incorporate solids always starting with the flour and hands.

Tarta chocolate y calabacín con crema de queso

Tarta chocolate y calabacín paso a paso

This post is also available in: Spanish

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