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| Chocolate Courgette Cake |
SERVES 10
READY IN 40 MINUTES
- 200g plain flour
- ½ tsp bicarbonate of soda
- 1 tsp baking powder
- ½ tsp salt
- 100g Total Sweet xylitol
- 2 medium free-range eggs
- 180ml olive oil
- 170g good-quality dark chocolate
- 225g courgettes
- 55g walnuts, finely chopped
FOR THE CREAM CHEESE FROSTING:
- 250g low-fat cream cheese
- ½ tsp vanilla extract
- 1 tbsp Total Sweet xylitol
- Preheat the oven to 180C/350F/Gas 3.
- Line a 20cm loose-bottomed cake tin with baking paper and grease the sides.
- Sift the flour, bicarbonate of soda, baking powder and salt into a bowl. Stir in the Total Sweet.
- In a separate bowl, beat the eggs into the oil, melt the chocolate over a bain-marie and grate the courgettes. Stir the eggs and oil into the dry ingredients, then mix in the melted chocolate, courgettes and nuts.
- Pour the mixture into the prepared cake tin and bake for 25-30 minutes or until the cake is well risen, firm to the touch and a skewer comes out clean. Allow to cool on a wire rack before icing.
- To make the cream cheese frosting, mix together the cream cheese, vanilla extract and Total Sweet until smooth then spread on the cake. Store in an airtight container in the fridge.
totalsweet.co.uk
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