As part of the test, not only chocolate and cocoa, but also squash and carrots.
Do not worry, you are absolutely not guess and do not feel that they are present.
At the same time, these vegetables make chocolate brownie moist, soft, and amazingly delicious!
I advise you to cook!
Ingredients
2 pcs. - eggs / large
120 grams - sugar
5 grams - vanilla sugar
200 grams - squash
150 grams - carrot
130 grams - Wheat flour
30 grams - cocoa
12 grams - baking powder for the dough or 1 h. baking soda
1/2 h. spoons - salt
100g - dark chocolate with 50% cocoa
60 grams - butter
Glaze
100g - dark chocolate with 50% cocoa
50 grams - butter
50 grams - milk
Cooking method
Chocolate and butter must be heated so that they become soft and could stir whisk until smooth.
Zucchini and carrots clean, wash, dry.
If large zucchini seeds, they should be removed.
My zucchini skin soft and I'll rub it along with the skin if the skin is tough, then it should be removed.
Also on fine grater rub the carrot.
If you have a blender, then faster and more convenient to chop vegetables in a blender.
If desired, instead of zucchini squash may be used.
In a bowl, trying to drive the egg, add to them the sugar and vanilla sugar.
Stir whisk until smooth, to dissolve the sugar.
The wheat flour dough add disintegrant or soda, cocoa, salt. Stir.
Sift into the egg mass.
Mix spatula until uniform.
Massa will be tight enough so it should be. Later, when we introduce vegetables, dough conversely becomes liquid.
Long did not knead, you just have to all the ingredients are united.
Adding to the test courgette and carrot. Mix until uniform.
Add the previously prepared dough chocolate mass. Stir.
Grease the form of a small amount of vegetable oil.
I'll bake in glass form can be baked in the form of detachable or silicone molds.
Pour the batter into the pan, flatten.
Remove baked in a preheated 175-180 degree oven for 40-50 minutes.
Baking time depends on your oven, the size of the form, and from the very form in which you will bake. The glass shaped cake baked a little longer.
Willingness to check the cake wooden shelf, puncture if it is dry, then the cake is ready.
Giving cake 5-10 minutes to cool in form and liberate further from the mold.
Overturn the cake upside down, so that the tip was more even when the cake has cooled.
Allowed to cool to room temperature.
When the cake has cooled, cover it with chocolate icing.
prepare glaze
Milk and butter warm up, so that the oil is completely melted.
Pour in the hot milk small pieces of chocolate.
Wait a couple of minutes to melted chocolate and mix everything thoroughly whisk until smooth.
Giving glaze cool slightly, about 30-40 degrees temperature and its cover pie.
Give the glaze to harden, and the cake is ready. To glaze quickly frozen, you can remove the cake in the refrigerator.
Ready pie cut into slices and portioned We serve at the table.
Step by step recipe videos you can see in my video below
I wish you bon appetite and good mood!
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