Chocolate Cake
Preparation Time
30 minutes
Cooking Time
35 minutes
Ingredients
Ingredients for 12 servings
- 100g pre-cooked beetroot
- 200g zucchini
- 200g dark chocolate (min 70% cocoa)
- 100g sugar
- 3 eggs
- 50g flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla sugar
- 1 pinch of salt
- Butter for the cake tin
Instructions
- Preheat the oven to 180 degrees.
- Grease and flour the cake tin.
- Clean and peel the zucchini and cut into cubes.
- Steam the zucchini for a few minutes, then blend the zucchini and beet into a puree.
- Gently melt the chocolate and add the zucchini-beet puree.
- In a bowl, whisk together eggs, vanilla and sugar.
- Add the puree and mix. Then add the salt, baking powder and flour and mix again.
- Pour the homogeneous batter into a baking dish.
- Bake for 35 minutes.
Tips
The zucchini and beet give the cake a juicy texture. The two vegetables are rich in fiber and replace the fat in this cake recipe.
![Picture ofJoëlle Nosbusch](https://gesondbleiwen.cmcm.lu/wp-content/uploads/2021/11/IMG_3112-222x300.jpg)
Joëlle Nosbusch
Dietician and nutritionist
“Healthy and enjoyable eating by appealing to all of our senses” is the motto of Joëlle Nosbusch, a trained dietician and nutritionist. In her recipes, she pays particular attention to regional and seasonal ingredients to make her dishes even tastier.