Healthy chocolate cake (no butter & sugar)

print

108kcal (C6–F6–P6)

Ingredients (8 servings)

  • 65gr of cocoa powder unsweetened
  • 30gr of cornflour/Maïzena
  • Four egg whites
  • 1 whole egg
  • 4 tbsp of sweetener (of choice)
  • 60gr of dark chocolat 80% cocoa (minimum)
  • 200gr of zucchini (without skin).
  • Vanilla extract (optional)
  • 5gr of chemical yeast

Preparation

  1. Peel and grate the zucchini very thin in order to have 200gr of grated zucchini.
  2. In a container, put the egg yolk and put the 5 whites in a second.
  3. Add stevia, yeast and cocoa to egg yolk as well as vanilla extract.
  4. Mix it all up.
  5. Set the chocolate to melt in the microwave for 45-60 seconds.
  6. Add the grated zucchini and mix again.
  7. Add the cornflour and mix.
  8. Once the chocolate is melted, add it to the preparation (keep 2 tablespoons chocolate for icing if desired)
  9. Preheat oven to 180 °C.
  10. Beat the egg whites with a whip or beater until it forms a foam and then incorporate them into the preparation (always mix in the same direction so as not to break up the whites).
  11. Once the dough is homogeneous, pour it into a mould (not too large) or 6 muffin pans covered with baking paper or aluminum.
  12. Bake for 20-25 minutes and check if it is cooked by planting the tip of a knife in the cake, if it comes out dry, the cake is cooked.
  13. Get out of the oven and let it stand for 30 minutes (it will slightly retract).
  14. Spread the rest of the melted chocolate on top to make the icing (if needs heat the chocolate back to the microwave so that it melts again).
  15. Let it cool down 30-45 minutes in the fridge before tasting.
  16. Enjoy your meal !!