Dessert
Plumcake with chocolate and zucchini
Ingredients
- 200 gr of dark chocolate
- 150 gr of butter
- 200 gr of sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 150 gr of 00 flour
- 30 gr of cocoa powder
- 300 gr of the white inner part of the zucchini (without seeds, finely grated and squeezed to remove excess water)
- Salt
Times
- Preparation time: 2 hours
Features
- BLAST CHILLING
- SHOCK FREEZING
Difficulty
- Easy
Proceeding
Preheat oven to 180°C, butter and flour a square baking pan about 20x20 cm (8x8 in.).
Melt the dark chocolate with the butter in a double boiler; stir until smooth. In a bowl, beat the eggs with the sugar and vanilla extract until frothy. Add the melted chocolate to the egg mixture and mix gently. In another bowl, sift the flour with the unsweetened cocoa and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until smooth. Add the grated and squeezed zucchini to the mixture and mix well.
Pour the mixture into the prepared baking dish and level the surface. Bake for about 25-30 minutes or until the center is still slightly moist. Do the toothpick test: if it comes out with a few moist crumbs, it is ready.
Melt the dark chocolate with the butter in a double boiler; stir until smooth. In a bowl, beat the eggs with the sugar and vanilla extract until frothy. Add the melted chocolate to the egg mixture and mix gently. In another bowl, sift the flour with the unsweetened cocoa and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until smooth. Add the grated and squeezed zucchini to the mixture and mix well.
Pour the mixture into the prepared baking dish and level the surface. Bake for about 25-30 minutes or until the center is still slightly moist. Do the toothpick test: if it comes out with a few moist crumbs, it is ready.
Tips
3You may decide to cut the plumcake into slices and store them in the refrigerator for the entire week, after chilling them for 45 minutes in the blast chiller. Or, you can store them in the freezer for up to 6-8 months, after freezing them in the blast freezer for 2 hours. This way, you will always have a healthy snack available whenever you like!