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introduction
Recipe for a simple and moist zucchini chocolate sheet cake. The cake can be baked in a 20×24 cm pan (as in the photos), in a 26 cm springform pan or on a large baking tray (see tip).
Ingredients
For the cake:
200 g dark chocolate coating (here: 56 % cocoa content)
120g butter
40 g (approx. 4 lightly heaped tablespoons) unsweetened cocoa powder*
150 g sugar
200 g courgette
3 eggs (M)
3/4 level teaspoon (3 g) salt
Optional: pinch of cinnamon
150 g flour (smooth W480; Germany: Type 405)
1/2 pack (cream of tartar) baking powder
For the chocolate glaze:*
30g butter
150 g dark chocolate coating (here: 56 % cocoa content)
preparation
For the cake:
Finely chop the chocolate coating.
Heat the butter in a saucepan or large bowl in the microwave until it is melted and hot. Remove the pan from the heat and stir in the chopped chocolate. Leave to stand for a few minutes and stir thoroughly again, then all the chocolate should have melted. If not, heat everything again briefly over a low heat.
Pour the melted chocolate coating into a large bowl. Stir in the cocoa powder and sugar with a whisk. Preheat the oven to 170 °C hot air (190 °C top/bottom heat).
Wash the zucchini, halve it lengthways and, if there are a lot of seeds, remove them with a spoon. Then grate the zucchini finely. I use the fine long side of a square grater. I leave the skin on home-grown and organic zucchini. You will need 200 g of grated zucchini – do not squeeze or drain them, but use them in the dough immediately after grating.
Stir grated zucchini into the dough. Stir in eggs and salt. If you like, you can add a pinch of cinnamon.
Quickly stir the flour and baking powder into the dough until no more flour is visible. Oil a rectangular baking tray (20×24 cm) or line it with baking paper (for large baking trays see tip). Pour the dough into the tray and smooth it out.
Bake the cake in a preheated oven at 170 °C hot air (190 °C top/bottom heat) for 17-20 minutes, until a wooden skewer inserted into the cake comes out clean. Do not bake the cake for too long, otherwise it will become dry. Take the cake out of the oven and leave to cool in the tin. It tastes great just as it is, but even better sprinkled with icing sugar or covered in chocolate glaze. The zucchini-chocolate cake will keep in the fridge for a few days.
For the chocolate glaze:
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