This cake by the girls of The Good Life Eatery is nicknamed The Best Chocolate Fudge Cake Ever. I don’t know about that but it is excellent in taste. Since there is only 30g flour, no butter & 80g sugar it must be a lot better (maybe not excellent) for you. I made one of these Nearly Flourless Chocolate Fudge Cakes weekend and it hardly had time to get cold before it was gone!
NEARLY FLOURLESS CHOCOLATE FUDGE CAKE
Ingredients serves 8
250g dark chocolate, 70% cocoa solids
225g courgettes, trimmed
4 large eggs
40g stevia or 80g unrefined cane sugar (I used coconut sugar)
20g cacao powder
1 tbsp vanilla extract
pinch of salt
How to Prepare
Preheat the over to 180℃/350℉/Gas mark 4. Lightly grease a 20cm round cake tin.
Melt 175g of the chocolate in a glass bowl over a pan of boiling water, ensuring the water does not touch the bottom of the bowl.
Wash and dry the courgettes and grate very finely or blitz the courgette in a food processor until it’s completely mushy. You need 200g of the grated courgette.
Separate the egg yolks and egg whites into two clean & dry bowls. Combine the yolks with the stevia or sugar, cacao powder, cornflour, vanilla, grated courgette and the melted chocolate. Stir well until completely combined. Set the bowl aside.
In a completely clean and dry bowl, beat the egg whites with a pinch of salt using a balloon whisk until soft peaks form. A spoonful at a time, add the egg whites into the chocolate mixture and lightly fold. You want to gently combine so that you can no longer see lumps of egg white.
Pour into the prepared cake tin and bake for 25 minutes. Put a skewer or a fork through the middle to check for doneness, the skewer should come out clean.
Allow the cake to cool. Melt the remaining 75g of chocolate as before. With a spatula cover the top of the cake with the melted chocolate glaze and allow it to harden before serving.