A nice and moist chocolate cake with an intense chocolate flavor, complemented by the aromas of honey, chestnut and a little bit of butter. The zucchini is only there for moisture and cannot be tasted in the final product. Despite its low fat and sugar content, this cake feels very rich and can be a good treat for people on a diet :).
Peel and grate the zucchini. Set it aside.
In a double boiler, melt the chocolate and butter together. This can be done in parallel with the following steps. Depending on your double boiler setting, it may take between 5 and 10 minutes. You can also melt the chocolate and butter in a microwave oven but I would not recommend it unless you know what you are doing since it is very easy to burn the chocolate this way.
Separate the egg whites and egg yolks.
Beat the egg yolks and the honey with an electric mixer until the mix becomes frothy and whitens.
Add a small portion of the grated zucchini and the liquid from the grated zucchini.
Mix the cocoa powder, all purpose flour and chestnut flour, and sift them in the egg yolks mixture. Mix until well combined. You can add a bit of grated zucchini if the batter is too stiff.
Add the remaining grated zucchini to the batter mixture.
Add the melted chocolate and butter, a little at a time while mixing.
Preheat your oven at 180°C
In a separate bowl, beat the egg whites until stiff.
Delicately incorporate the egg whites to the batter.
Pour the batter in a sprayed / buttered mold and cook it in the oven for approximately 30 minutes or until a toothpick inserted in the cake comes out clean.
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