Chocolate Cake

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"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."
-- @raquel_carmona
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  • 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

Brightland Olive Oil (Awake)

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!