It seems like my courgette chocolate cake is becoming something of a go-to here at MCW. I had about half a kilo of kinder sticks which I knew I wanted to end up in a chocolate cake. The balance of such a heavy and rich ingredient needed balancing out with the rest, so the ultra-light and moist courgette chocolate cake batter was ideal.
The kinder pieces almost carmelize in the batter as the cake bakes, giving it a surprising texture and an added flavor dimension. Do not skip the fresh raspberries when serving the cake. A forkful of this cake with a raspberry is something to be experienced.
Ingredients:
1 1/4 cups flour
1/4 cup cocoa
1 tsp baking soda
1/4 tsp salt
1 egg
1 cup sugar
1/2 cup oil
1/4 cup plain yogurt
1 tsp vanilla
1/4 cup boiling water
1 cup grated courgettes
450g kinder sticks, chopped
Method:
Preheat oven to 350F. Line a loaf pan with parchment; set aside.
In a large bowl sift together flour, cocoa, baking soda and salt. Set aside.
In another bowl, beat eggs and sugar until light yellow in color.
Slowly add oil, yogurt and vanilla. Mix until smooth and light in color.
Beat in flour and cocoa mixture until smooth.
Fold in grated courgettes then boiling water.
Lastly, fold in roughly chopped kinder sticks.
Pour batter into prepared baking tin and bake for 45 minutes in preheated oven until cake springs back when lightly touched. Remove from oven and cool completely.
Serve with fresh raspberries.
صحة و عافية
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