Try this Chocolate Courgette Cake recipe, or contribute your own.
Suggest a better descriptionHeat the oven to 160 C fan. Combine the flour, cocoa, spice and 1 tsp salt. In another bowl, mix the oil, sugar, eggs, vanilla and courgettes.
Mix the dry and wet until just combined and fold in the toasted hazelnuts. Line a 24cm cake tin and pour in the mixture. Bake for 40 - 50 mins until a skewer comes our clean.
Cool in the tin for 10 mins, turn onto a wire rack and cool. Place the chocolate in a bowl and bring the cream to boil in a pan. Pour the hot cream over the chocolate and stir until smooth and melted. Leave icing to cool and thicken then spread over the cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 670 | ||
Calories from Fat: 285 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.6g | 42 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 331.4mg | 102 % | |
Sodium 580.5mg | 20 % | |
Potassium 397.2mg | 10 % | |
Total Carbohydrate 81.5g | 24 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 77.4g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 670
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