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Frans_Jozef
Sunday, September 16th, 2007, 08:47 AM
The secret ingredient that makes this cake so utterly moist and delicious is a secret no longer: yes, the ever-abundant zucchini makes this single-layer cake a real standout. Your friends and family will never know they’re getting a healthy serving of veggies with their dessert; they’ll be too busy experiencing chocolate ecstasy. So if you have an extra zucchini or two hanging around (don’t we all?), this is a wonderfully subversive use for it!

INGREDIENTS
3 ounces good-quality dark chocolate, coarsely chopped
1/4 cup canola oil
1 1/4 cups sifted all-purpose unbleached flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 stick (1/4 cup) butter, softened
3/4 cup organic sugar, or less, according to taste
2 eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
1 1/2 cups grated zucchini or summer squash


1. Preheat oven to 350F. Grease a 9-inch cake pan and dust with some unsweetened cocoa powder.
2. Melt the chocolate along with the oil in a double boiler or in a saucepan over low heat, taking care not to scorch.
3. Sift together the flour, cocoa, baking powder, baking soda, and salt into a medium mixing bowl.
4. In a large mixing bowl, cream together the butter and sugar until light. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and buttermilk, beating until combined, then fold in the chocolate and oil mixture, and the zucchini.
5. Scrape the batter into the prepared pan and bake for 35-40 minutes, or until a tester inserted in the center comes out clean. Cool the cake in the pan for about 10 minutes on a wire rack, then invert it on the rack, remove the pan, and cool completely.
5. May be served plain, iced with your favorite icing, dusted with organic confectioners’ sugar, or with fresh raspberries nestled around it.
Serves 8 to 10.



source (http://www.care2.com/greenliving/food-recipes)

Pørdy Mountain
Tuesday, September 18th, 2007, 08:21 PM
*drool*

Now I just have to translate this recipe, and get on with it :D
Thanks =)

Next World
Wednesday, October 10th, 2007, 05:01 AM
Preheat the oven to 360 degrees F (180 degrees C).
Grease and flour a 9 inch Bundt pan.
In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy.
Gradually beat in the black tea.
Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
In a large clean glass or metal bowl, whip the egg whites until stiff peaks form.
Fold the egg whites into the tea batter.
Pour the batter into the prepared pan.
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean.
Cool cake in the pan for at least 20 minutes before turning out.

Next World
Sunday, December 16th, 2007, 09:03 PM
In medium bowl, pour boiling liquid over cocoa.
Whisk until smooth.
Let mixture cool.
Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy.
Beat in eggs one at time.
Stir in vanilla.
Add the flour mixture alternately with the cocoa mixture to the egg/sugar/butter/vanilla mixture.
Mix until totally incorporated.
Spread batter evenly between the pans.
Bake in preheated oven for 25 to 35 minutes.
Allow to cool.

Frau
Thursday, December 27th, 2007, 03:30 PM
I love chocolate! It sounds tasty and healthy. I'm going to make one. :D

Alice
Saturday, December 29th, 2007, 02:22 PM
I will be making this, complete with raspberries! Great recipe.

Gorm the Old
Sunday, December 30th, 2007, 03:52 AM
"Serves 8 to 10" Come now, Ironic, surely you jest ! More realistically, "Serves maybe 6" real chocolate lovers. ;)

RabbitAnnie
Sunday, August 9th, 2009, 09:59 PM
I tried making this recipe this morning, and it was delicious. Thank you so, so much for posting it!