Chocolate Zucchini Cake

Step 1

Preheat the oven to 180°C. Break the chocolate into pieces and melt it using a water bath or in the microwave. Mix.

Step 2

Add a pinch of salt. Remove the water bath (if using this method). Set aside and let it slightly chill.

Step 3

Wash the zucchini. Cut the ends off and grate them until you have 200 g. (2 cups)

Step 4

Add the zucchini to a strainer and press out any extra liquid. Set aside.

Step 5

Separate the whites from the yolks.

Step 6

Add the yolks in a bowl with the sugar* and cornstarch. Mix vigorously. *Check out our tips for this step

Step 7

Pour the melted chocolate into the batter and mix. (Reserve at least 5 spoonfuls of chocolate to decorate the cake with at the end).

Step 8

Add the grated zucchini and mix to combine.

Step 9

Whip the egg whites until firm. Delicately incorporate them into the batter.

Step 10

Add parchment paper to the bottom of your cake tin and lightly grease.

Step 11

Pour the batter into the tin and bake for 30 minutes at 180°C.

Step 12

Remove from the oven and pass a knife around the edges to loosen the cake. Delicately remove the cake with the parchment paper.

Step 13

Cover with the remaining chocolate. If it hardened, reheat over low heat or for a few seconds in the microwave.

Step 14

Sprinkle with some sea salt, which helps bring out the chocolatey flavor! Enjoy!