Non-guilty Chocolate Cake for Valentines Day
During this week I have been teaching this recipe 3 times already at local community centers during recreation baking classes for kids. Each time I am and my little bakers are blowed away but this fantastic cake. This cake has all the qualities I am looking for when eating a good chocolate cake. Believe me not all chocolate cakes are good. They can be plain, boring, too sweet, to dry, too runny . I want my chocolate cake to be decadent and addictive without all the cream, and fat… I want my cake to taste real chocolate, not being too sweet and overall very moist and melting in my mouth!
How about making a moist, light, tasty chocolateithout butter or oil? Impossible? Do you want to bet?
Actually I am going to share with you a very uique chocolate cake with a secret ingredient…. This recipe is a French recipe.
Chocolate Zucchini Cake
Adapted from Herve Cuisine Blog
- 20 g unsweeted cocoa powder
- 15 gram corn starch
- 15 gram all purpose flour
- 80 gr sugar
- 200 g semi sweet chocolate chips
- 200 g grated zucchini
- 4 eggs
- 1 tsp vanilla extract
- Preheat oven to 350 F.
- Greased a 8″ round cake pan
- Melt chocolate in microwave. Stir.
- Peel zucchini and grate them with a cheese grater weight 200 grams.
- Separate yolk from white.
- Mix egg yolk with sugar. Then add vanilla extract.
- Add cocoa powder add a little zucchini and mix
- Add the corn starch and flour, mix well add melted chocolate ( keep 3 Tbs of melted chocolate)
- Add the rest of the zucchini and mix well – Beat egg whites until firm and mix the eggs delicately with the zucchini chocolate mixture.
- Pour the mixture into the pan and bake for 30 minutes.
- Let the cake cool down.
- Placethe rest for the chocolate and melt in microwave for 10-20 seconds
- Stir
- Pour the warm chocolate sauce on the cooled cake.
