Chocolate Courgette Cake
Posted: Wed Feb 22, 2012 8:51 pm
I hear courgettes are in season in Egypt at the moment. Here's a yummy recipe to help you with your 'Five a Day' !
CHOCOLATE COURGETTE CAKE
6oz Good plain chocolate
7oz Plain flour
4oz Caster sugar
8oz Peeled weight Courgettes
2 Large eggs - beaten
6fl oz Vegetable oil
1teasp Baking powder
½ “ Bi-Carbonate of Soda
½ “ Salt
Finely grate the courgettes collecting any juice to add to the mixture.
Pre heat the oven to 360f / 180c or Gas mark 4.
Sift all the dry ingredients together into a large bowl.
Add the vegetable oil to the eggs and beat together then add to the dry ingredients.
Melt the chocolate either over hot water or in a microwave and add to the bowl of mixture.
Mix well and then add the grated courgettes - stir well to combine.
Divide the mixture between two sandwich tins and bake for 25-30 minutes.
The cakes should be well risen and coming slightly away from the sides of the tins.
Remove from the oven and leave for 5 minutes before turning onto a wire rack to cool.
Filling
4oz melted chocolate stirred into a ¼ pint of soured cream or fromage frais or crème fraiche. Alternatively use butter cream or fresh cream if preferred.
It may also be cooked for 45-50 minutes in a 2lb loaf tin and served with cream / ice cream or chocolate sauce.
CHOCOLATE COURGETTE CAKE
6oz Good plain chocolate
7oz Plain flour
4oz Caster sugar
8oz Peeled weight Courgettes
2 Large eggs - beaten
6fl oz Vegetable oil
1teasp Baking powder
½ “ Bi-Carbonate of Soda
½ “ Salt
Finely grate the courgettes collecting any juice to add to the mixture.
Pre heat the oven to 360f / 180c or Gas mark 4.
Sift all the dry ingredients together into a large bowl.
Add the vegetable oil to the eggs and beat together then add to the dry ingredients.
Melt the chocolate either over hot water or in a microwave and add to the bowl of mixture.
Mix well and then add the grated courgettes - stir well to combine.
Divide the mixture between two sandwich tins and bake for 25-30 minutes.
The cakes should be well risen and coming slightly away from the sides of the tins.
Remove from the oven and leave for 5 minutes before turning onto a wire rack to cool.
Filling
4oz melted chocolate stirred into a ¼ pint of soured cream or fromage frais or crème fraiche. Alternatively use butter cream or fresh cream if preferred.
It may also be cooked for 45-50 minutes in a 2lb loaf tin and served with cream / ice cream or chocolate sauce.
It was a dream of my mothers to have a little Tea Shop with home made cakes. Both she and my father were excellent bakers of simple (I mean non iced and decorated cakes) traditional cakes. I did used to do baking for other people, either in their own home or mine, but I can't do it these days. I do still love looking at recipes though!