Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Courgettes
Batter
Glaze
Utensils
One baking tray (approx. 20 x 20 cm), lined with baking pape
How it's done
Courgettes
Place the courgettes on a clean tea towel, squeeze out the liquid.
Batter
Mix the eggs, sugar, coconut oil, almond drink and vanilla paste in a bowl, stir in the courgette mixture.
Place the almonds and oat flour in a bowl. Sieve in the cocoa powder, baking powder and bicarbonate of soda. Add the chocolate cubes, mix and stir into the courgette mixture. Transfer the cake batter to the prepared tin.
To bake
Approx. 35 mins. in the centre of an oven preheated to 180 °C. Remove from the oven and leave to cool in the tin. Remove the cake from the tin, leave to cool on a platter.
Glaze
Heat the coconut milk in a pan. Remove the pan from the heat, stir in the chocolate, melt, allow to cool slightly. Spread the chocolate mixture on top of the cake. Chill the cake for approx. 30 mins., cut into slices.
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