🍫 Butter-free chocolate courgette cake

8 portions · prep 20 min · cook 30 min

Ingredients

• 300 g baking chocolate (50 to 70 %)
• 300 g grated courgette
• 6 eggs
• 80 g sugar
• 50 g cornflour or plain flour
• 30 g unsweetened cocoa powder
• Vanilla extract

Method

1. Grate the courgette finely, skin on, and squeeze it lightly to remove excess water. It replaces the butter: its moisture is what makes the cake so soft, and you cannot taste it at all.
2. Melt the chocolate over a water bath or in short bursts in the microwave.
3. Separate the eggs. Beat the yolks with the sugar and vanilla extract.
4. Stir in the melted chocolate, then the grated courgette.
5. Add the cornflour and cocoa sifted together.
6. Whisk the whites to firm peaks and fold them in gently, in three additions, lifting the mixture.
7. Pour into a lined tin and bake 30 min at 180 °C (350 °F).
8. Let it cool in the tin: the cake firms up as it cools.

Adapted from Hervé Cuisine (YouTube)

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