Chocolate courgette cake

Butter free, gluten free, but definitely not taste free.

20g cacao powder

30g cornflour

80g light brown sugar

200g dark chocolate

200g courgette, peeled and grated

4 eggs, separated

1 tsp vanilla extract

White chocolate or icing sugar, to decorate

Heat the oven to 180°C. Melt the chocolate in the microwave. 
Whip the egg whites and set aside.
Cream the egg yolks with the sugar and vanilla extract until pale and fluffy. 
Add the cacao powder, the cornflour and the melted chocolate and mix well.
Add the grated courgette and combine. Delicately fold the egg whites into the mixture. 
Pour into a baking tin and bake for 30 minutes. Decorate with icing sugar or melted white chocolate. 

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