How To Make Salted Dark Chocolate, Rye & Courgette Cake
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Serves:
Ingredients
- 150g dark chocolate, chopped
- 150g butter
- 150g granulated sugar
- 3 eggs
- 150g rye flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 courgette, grated
Instructions
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Preheat the oven to 180°C (350°F) and grease a 20cm (8-inch) round cake tin.
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In a heatproof bowl, melt the dark chocolate and butter together over a pan of simmering water. Stir until smooth and set aside to cool slightly.
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In a separate bowl, whisk the eggs and sugar until pale and fluffy.
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Gradually add the melted chocolate mixture to the egg mixture, whisking continuously.
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Sift in the rye flour, baking powder, and salt. Fold gently until just combined.
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Stir in the grated courgette until evenly distributed throughout the batter.
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Pour the batter into the prepared cake tin and smooth the top with a spatula.
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Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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Serve the salted dark chocolate, rye & courgette cake dusted with powdered sugar, if desired.
Nutrition
- Calories : 380kcal
- Total Fat : 21g
- Saturated Fat : 12g
- Cholesterol : 124mg
- Sodium : 420mg
- Total Carbohydrates : 43g
- Dietary Fiber : 4g
- Sugar : 25g
- Protein : 6g
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