If, like me, you love simple moist chocolate cakes with a rich chocolate taste, go for this recipe. Why ? Because with this zucchini chocolate cake without butter or sugar, you can indulge in another piece without feeling guilty. 🙂 I have added a special ingredient which replaces the butter (or any fat), without spoiling the taste and the result is a moist cake : grated zucchini ! Instead of sugar, I have used some stevia, a natural sweetener which contains zero calories… You only need to select some fresh eggs and some quality baking chocolate. If you wish to try another recipe, have a look at my recipe for gluten-free chocolate and orange cake with no butter.
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Zucchinis make your cake moist and replace the butter. When you whisk the egg whites, the texture of your cake is more fluffy and pleasant to eat. It’s ideal if you want to indulge without feeling too guilty !
Don’t forget to use a rather small cake pan (18 to 22 cm max / between 7 and 9 inches max) so that your cake doesn’t end up too flat… insert a thin clean knife into the cake to check if it’s cooked. The knife should come out clean (without any uncooked batter), if not, cover with some foil and bake for another 5 to 10 minutes so that the center cooks well.
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Step 2 : Grate the zucchini and press it to remove any excess moisture
Step 3 :Â separate the egg yolks from the whites then mix the egg yolks with the sugar
Step 4 : add some vanilla extract
Step 5 : whisk the mixture until foamy
Step 6 : add the melted chocolate once it has cooled down and keep some for the glaze
Mix thoroughly and carefully
Step 7 : Beat the egg whites
Step 8 :Â mix carefully to create air bubbles
Step 9 : pour into a cake pan (18 to 22 cm / 7 to 9 inches) then place in the oven
Step 10 : Glaze with the rest of the chocolate
Serve cold, the texture is amazing !