"Tarta esponjosa de chocolate.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Si os digo que esta tarta de @cocinandoelcambio me ha enamorado ❤️ ¿me creéis verdad?.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Además de ser una verdadera locura, esta tarta es apta para intolerantes a la lactosa, celíacos, veganos y encima la cantidad de edulcorante que tiene es bien bajito así que sin remordimientos. La receta la encontraréis en su perfil."
Chocolate Cake
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 20mins
Cook time 45mins
Serves or Makes: 10
Recipe Card
ingredients
- 2/3 pound zucchini
- 1 cup olive oil
- 10 tablespoons sugar
- 1/5 pound nuts
- 1 cup flour
- 3 2/3 cocoa
- 3 eggs
- 1 teaspoon yeast
- 1 teaspoon nutmeg
- 1 teaspoon salt
Method
Step 1
Preheat the oven to 180 degree C or 350 degree F.
Step 2
Grate the zucchini, and roughly chop the nuts.
Step 3
Sieve the flour, nutmeg, yeast and salt. In a separate bowl, beat the eggs, sugar, oil for about 10 minutes and until fluffy.
Step 4
Add the zucchini and walnuts stir, then fold the flour mixture. Pour into greased pan and bake about 40-45 minutes or until a tester comes out clean. Enjoy!