Gateau de courgettes au chocolat
300 g of grated courgettes (this is when you have squeezed all the water out of them).
240 g self raising flour
180 g sugar (can be caster or granulated)
100 g melted butter (unsalted)
2 TBSP of ground almonds
100 g dark chocolate (melted)
I like to bake my cake in a bread tin but an 8″ round tin will do too.
Pre-heat your oven to 180° C fan.
For the garnish (this is me being extravagant, the cake is actually really nice without it)
100 ml double cream
100 g dark chocolate
I chose to add cherries dipped in white chocolate and strawberries but you can easily skip that bit (this is just for show, you know, when you have dinner party guests you want to impress!)
When I said it was easy, I meant it really. The hardest bit is to line your cake tin with baking paper. In a bowl, mix all your ingredients together in one go, the courgettes, sugar, eggs, melted butter, flour, ground almonds and chocolate. (remember to squeeze the water out of your courgettes). You will end-up with a very loose batter, don’t panic that is fine. Pour it into your tin and into your oven for a good hour, reduce the temperature to 170° c once in the oven. Make sure your cake is cooked by inserting a skewer or a knife in the middle, if it comes out clean it’s cooked, if not put it back in the oven a bit more.
Leave your cake to cool. Once cooled you can add a chocolate ganache on top, but you can also eat it as it is. If you decide to add the ganache, warm-up your double cream (don’t boil it otherwise your chocolate will split), add your chocolate and stir, and spread it over your cake. I decided to add some fruits to mine to make it more appealing. Et voilà, mon gateau de courgettes au chocolat!
You might fancy trying a savoury recipe click here
Beautiful tableware courtesy of Roneford Catering