Chocolate Courgette Cake
Serves: 10 Cooking time: 30 MINUTES
Ingredients:
-
200g plain flour
-
1/2 tsp bicarbonate of soda
-
1tsp baking powder (gluten-free if necessary)
-
1/2 tsp salt
-
100g Total Sweet Xylitol
-
2 medium free-range or organic eggs
-
180ml mild or medium olive oil
-
170g good quality dark chocolate
-
225g courgettes
-
55g walnuts, finely chopped
For the cream cheese frosting:
-
250g low-fat cream cheese
-
1/2 tsp vanilla extract
-
1tbsp Total Sweet Xylitol
If you've yet to experience the amazing combination of chocolate and courgette then now's the time to give it a whirl with this delicious cake.
Method:
- Preheat the oven to 180°C/350°F/gas mark 3.
- Line a 20cm (8in) loose-bottomed cake tin with baking paper and grease the sides.
- Sift the flour, bicarbonate of soda, baking powder and salt into a bowl. Stir in the Total Sweet.
- In a separate 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 into the prepared cake tin and bake for 25-30 minutes or until the 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 Total Sweet until smooth, then spread on the cake. Store in an airtight container in the fridge.
