Monday, June 30, 2008


Chocolate and courgette cake

The French are highly put off by the idea of putting vegetables in sweet things. Carrot cake is met often with disdain. I find that you just have to make them eat it before you tell them what it is. This is no exception, and it disappeared of the plate because it makes a thick, moist very chocolatey cake.
Cooks in a long loaf tin.
  1. Grate the courgette, then enlist the aid of a small child - put the veg in a clean tea towel and over the sink, wring up the tea towel until all the juice has come out of the courgette.
  2. Next, in a bowl, combine dry ingredients.
  3. Add the eggs and mix to a thick paste.
  4. Next, add the melted chocolate and oil, mix well.
  5. Add the grated courgette and mix. If it seems a little stodgy, add some milk - it should be slightly thicker than a normal cake batter but not too stiff. It should slide off the spoon, not stick in a big lump.
  6. Line tin with baking paper, bake in a preheated oven 180 deg C for about 45 mins. Test with a skewer, it is a moist cake but should be practically dry on the skewer.
Leave to cool, keeps a few days in an airtight container.

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