This article was written for Annabel & Grace, which is now part of Rest Less.
NEARLY FLOURLESS CHOCOLATE FUDGE CAKE
Ingredients serves 8
250g dark chocolate, 70% cocoa solids
225g courgettes, trimmed
4 large eggs
40g stevia or 80g unrefined cane sugar (I used coconut sugar)
20g cacao powder
30g cornflour
1 tbsp vanilla extract
pinch of salt
How to Prepare
Preheat the over to 180℃/350℉/Gas mark 4. Lightly grease a 20cm round cake tin.
Melt 175g of the chocolate in a glass bowl over a pan of boiling water, ensuring the water does not touch the bottom of the bowl.
Wash and dry the courgettes and grate very finely or blitz the courgette in a food processor until it’s completely mushy. You need 200g of the grated courgette.
Separate the egg yolks and egg whites into two clean & dry bowls. Combine the yolks with the stevia or sugar, cacao powder, cornflour, vanilla, grated courgette and the melted chocolate. Stir well until completely combined. Set the bowl aside.
In a completely clean and dry bowl, beat the egg whites with a pinch of salt using a balloon whisk until soft peaks form. A spoonful at a time, add the egg whites into the chocolate mixture and lightly fold. You want to gently combine so that you can no longer see lumps of egg white.
Pour into the prepared cake tin and bake for 25 minutes. Put a skewer or a fork through the middle to check for doneness, the skewer should come out clean.
Allow the cake to cool. Melt the remaining 75g of chocolate as before. With a spatula cover the top of the cake with the melted chocolate glaze and allow it to harden before serving.