I decided to try this recipe over the weekend and boy was I glad I did!!! Its so delicious and healthy and nutritious. We went to a braai (barbeque) at friends over the weekend and I wanted to bring something sweet that I could enjoy as well. Patrick, your recipes are delicious and this will definitely be one I will make again. A word of advice, make this recipe end of the month as its quite pricey…lol!!
Anyway thought I would share this recipe with friends and family as a nice healthy treat 🙂 Unfortunately I do not have a picture as I was in such a hurry I forgot to take one, will see if I can source one on the net, otherwise will have to make it again to take a picture of two…lol
This it what Patrick has to say about it :
This is a rich, gooey, chocolately cake with no hint of the courgettes that lie within and its a firm favourite in my family. The courgettes provide fibre to help offset the sugar load from the chocolate and, together with the oil, make the cake very moist .
Ingredients:
200 g Cake Flour
1/2 tsp Bicarbonate of Soda
1tsp baking powder (gluten-free in necessary)
1/2 tsp salt
100g xylitol (or soft brown sugar)
2 medium free-range or organic eggs
180ml mild or medium olive oil or canola oil
170g good quality dark chocolate (60-70 %)
225g courgettes
55g walnuts, finely chopped
For the Cream Cheese Frosting
250g low-fat cream cheese
1/2 tsp vanilla extract
1 tbsp xylitol (or castor sugar)
my variation (juice and rind of half orange)
Method:
Preheat the oven to 180 degrees. Line a 20cm loose bottomed cake tin with baking paper and grease the sides
Sift the flour, bicarb, baking powder and salt into a bowl. Stir in the Xylitol
In a seperate bowl, beat the eggs into the oil
Melt the chocolate over a bain marie or in the microwave. Meanwhile grate the courgettes
Stir the eggs and oil into the dry ingredients, then mix in the melted chocolate, courgettes and nuts.
Pour the mixture in the prepared cake tin and bake for 20-25 mins our until cake is well risen, firm to the touch and a skewer comes out clean. Allow to cool on a wire rack before icing.
To make the cream cheese frosting, mix together the cream cheese, vanilla extract and xylitol and juice of orange until smooth then spread on cake. Store in an airtight container in the fridge.
Cooks notes:
V, Can be made in advance, Suitable for freezing, but dont ice the cake until it has defrosted.
Please try this recipe and do not be put off by the courgettes, its totally delicious if you like dark chocolate, wholesome and will satisfy that sweet tooth and chocolate craving 🙂 – be blessed Megan 🙂
And it was ABSOLUTELY DIVINE!!!!:-)