Flourless Chocolate-Zucchini Cake

Step 1

Preheat the oven to 350°F. Break the chocolate into pieces. Melt the chocolate in a glass bowl over a pot of gently boiling water. (You could also melt the chocolate in the microwave!) Stir as the chocolate melts.

Step 2

Add a pinch of salt to the melted chocolate. Stir & remove from heat.

Step 3

Wash & trim the zucchini. Grate it using a box grater, until you have 2 cups of zucchini.

Step 4

Add the zucchini to a colander & press out the excess liquid. (You could also wrap & squeeze the zucchini in a dish towel!)

Step 5

In 2 bowls, separate the egg whites from the yolks.

Step 6

Add the sugar & corn starch to the bowl of yolks. Whisk vigorously until combined.

Step 7

Reserve a third of the melted chocolate to ice the cake. Pour the rest into the bowl of egg yolks.

Step 8

Add the grated zucchini to the bowl. Stir to combine.

Step 9

Add a pinch of salt to the bowl of egg whites. Using a hand mixer, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the chocolate-zucchini batter.

Step 10

Grease a cake pan. Line it with parchment paper. Grease the parchment paper.

Step 11

Pour the batter into the pan. Bake for 30 min at 350°F. Remove from the oven. Set it aside to cool slightly.

Step 12

Then use a knife to loosen the edges of the cake from the pan. Hold a serving plate over the top of the pan. Swiftly flip over the cake. Remove the parchment paper.

Step 13

Drizzle the reserved chocolate over the cake. Use a rubber spatula to evenly cover the cake in chocolate. (If the chocolate hardened, reheat for a few seconds in the microwave!)

Step 14

Sprinkle with sea salt. Serve & enjoy!