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Lactose-free chocolate courgette cake (traditional method & Thermomix)
Description
My mother didn't allow us sweets very often, so my sisters and I were always on the lookout for a little treat. One day, we discovered these little pieces of chocolate cake in the freezer. Each of us took a piece... and it was a real treat. The next day, the question came up: - Who ate the courgette cake? None of us knew how to answer. If we'd known it had courgettes in it, we probably wouldn't have tasted it. But there... we had to admit it was delicious. Since then, this cake has been a classic in my house. I simply reduced the amount of sugar, as too much gives me migraines. The result is a moist, low-sugar cake with hazelnuts, courgettes and intense dark chocolate... that the whole family loves and that freezes really well. A real treasure to have in your freezer.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional version
1. Preheat the oven to 170°C (fan oven).
2. In a bowl, beat the eggs with the sugar, vanilla, oil, cinnamon, baking powder and bicarbonate.
3. Add the hazelnuts, flour and grated courgette. Mix well.
4. Pour the pastry onto a baking tray lined with baking paper.
5. Bake for 20 to 30 minutes, depending on your oven. The cake should feel soft under your fingertips.
6. Leave to cool, then spread a thin layer of redcurrant jam.
7. Melt the chocolate with the oil over a low heat, then coat the cake with the glaze.
8. Leave to harden, cut into squares and serve at room temperature.
Tip: freeze in small squares!
THERMOMIX® METHOD
Thermomix version
1. Preheat the oven to 170°C (fan oven).
2. Grate the courgette by hand or 6 sec / speed 5 in the Thermomix. Set aside.
3. Grate the hazelnuts: 8 sec / speed 7.
4. Place the eggs, sugar, vanilla, oil, cinnamon, baking powder and bicarbonate in the bowl: 2 min / speed 3.5.
5. Add the hazelnuts, flour and grated courgette: 8 sec / reverse / speed 5.
6. Pour onto a baking tray lined with baking paper.
7. Bake for 20 to 30 minutes. Leave to cool.
8. Spread the redcurrant jam.
9. Melt the chocolate with the oil: 4 mins / 50°C / speed 2.
10. Cover the cake with icing and leave to harden before cutting.
