Chocolate Zucchini Cake

recipe

• 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!