Imported from Instagram

Flourless Chocolate and Zucchini Fondant

Name: Flourless Chocolate and Zucchini Fondant
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: French
Ingredients: 300 g Raw zucchini (Cut into pieces); 3 Medium eggs (Use 4 small eggs instead of 3 medium eggs, if necessary); 100 g Whole cane sugar or coconut sugar; 70 g Unsweetened cocoa powder (Can be replaced with 100 g of melted 70% dark chocolate)

Recipe by Mange Clean @mangeclean.ma · Instagram

Imported by Ana Oliveira on SeeMeCook

A wonderfully fudgy chocolate cake made with blended zucchini, whose flavor remains undetectable. This simple recipe contains only four ingredients and can be made with unsweetened cocoa powder or melted dark chocolate.

6 servings55 minFrench

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Ingredients

300 g Raw zucchini (Cut into pieces)
3 Medium eggs (Use 4 small eggs instead of 3 medium eggs, if necessary)
100 g Whole cane sugar or coconut sugar
70 g Unsweetened cocoa powder (Can be replaced with 100 g of melted 70% dark chocolate)

Steps

1
Preheat the oven to 180 °C. Cut the raw zucchini into pieces and place them in a blender.
2
Add the eggs to the blender, then blend until smooth.
3
Add the sugar and unsweetened cocoa powder. Blend again until you have a homogeneous batter. If using the dark chocolate alternative, add the 100 g of melted chocolate at this stage.
4
Pour the batter into a pan lined with parchment paper.
5
Bake for approximately 40 minutes at 180 °C.
6
Allow the fondant to cool completely before cutting it to achieve a wonderfully fudgy texture.