Recipe for healthy chocolate cake, so healthy that you can eat the whole thing without feeling bad…
There’s an English saying that’s enough to make anyone who loves chocolate cake feel bad: “a moment on the lips, a lifetime on the hips” – but luckily for us, I have a solution.
First of all, it’s important not to pull a face when you read the ingredients. It’s also a good excuse to make a so-called ‘healthy’ cake that’s also sweet and delicious.
I was actually amazed myself by this special healthy, yummy recipe. Especially before the upcoming holidays, when we tend to pay attention to our diet, and that isn’t cool.
So this recipe will bring everyone to the table, children and parents, to enjoy a foodie moment together.
CHOCOLATE AND COURGETTE (ZUCCHINI) CAKE (I said no funny faces Lee and you have to trust me too!)
So courgette in a sweet cake doesn’t make sense – well actually it does, as courgette is the only vegetable without a strong taste that can replace butter and other fats while still adding a soft and fluffy texture. Yes, it’s pretty much magical and when it comes to eating well, no more fighting with the kids over finishing the vegetables on their plates. Great!
The benefits of courgette.
It’s primarily good if you’re watching your weight, as it’s 95% water, its glycaemic index is quite low, and its high potassium content is supposed to be good for all kinds of cardiovascular diseases, strokes and the heart. It’s also low in cholesterol and helps your digestion and so on…
But above all, it’s a delicious cake to make over and over again and consume in IMmoderation!
Fetch your aprons, get set, and let’s go!
PREPARATION TIME: 15 mins
COOKING TIME: 25 mins
PREHEAT THE OVEN TO 180°C
- 200g dark chocolate, minimum 70%.
- 3 eggs.
- 200g courgette, peeled.
- 125g caster sugar.
- 100g flour.
- ½ sachet baking powder.
- A pinch of salt.
- A sprinkle of icing sugar to decorate.
- Melt the broken-up chocolate in a microwave or bain-marie.
- Break the eggs into a large bowl and mix in the sugar.
- Pour in the melted chocolate, and combine.
- Wash and peel the courgettes, grate and pop them straight into the mixture (you don’t need to drain them as in the video – in fact, the cake will be even fluffier if you don’t).
- Add the flour and the baking powder to the mixture with a pinch of salt and stir.
- Take your tin and line it with greaseproof paper.
- Pour the mixture into the tin and put it in the oven for 25 mins.
- Afterwards, leave it alone on the table for 20 mins to cool.
- Dust with icing sugar.
This chocolate cake will become a classic, I’ve linked to a video made on another site below, to get your mouth watering and so you can also see how easy it is to make!
Isn’t it the best?
Signed, little chef panda and me.