Chocolate Courgette Cake (Butter-Free)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Chop 300g of dark chocolate into small pieces. Melt using either a microwave (1.5–2 minutes in intervals) or double boiler—both methods work well. Allow to cool to room temperature.
   ▶ ≈0:53
2. 2
   Rinse and grate the courgette using a box grater or food processor. You may peel it first if preferred, but the skin is edible and nutritious. Set aside.
   ▶ ≈1:47
3. 3
   Separate the egg yolks from the whites; this is essential since the whites will be whipped into meringue and the yolks mixed into the batter.
   ▶ ≈2:21
4. 4
   Add vanilla extract to the egg yolks, then add most of the sugar (reserving about one-third for the egg whites). Mix until combined.
   ▶ ≈2:43
5. 5
   Pour in the cooled melted chocolate (200g) and stir until well incorporated.
   ▶ ≈3:30
6. 6
   Sift the cocoa powder and flour together into the mixture and stir until combined. The batter will be thick and chocolatey.
   ▶ ≈3:45
7. 7
   Gently squeeze out excess moisture from the grated courgette, but leave some liquid in. Add to the chocolate batter and fold in evenly to distribute throughout.
   ▶ ≈4:19
8. 8
   Add a pinch of salt to the egg whites and begin whipping with an electric mixer. Once foamy, gradually add the reserved sugar in a thin stream while continuing to beat until stiff peaks form and the meringue is shiny.
   ▶ ≈4:59
9. 9
   Gently fold the egg white meringue into the chocolate-courgette batter in thirds, using a spatula to lift from the center upward. Continue until the batter is light, airy, and homogeneous.
   ▶ ≈5:25
10. 10
    Spray a 18–22 cm round baking pan with release spray or line with parchment. Pour the batter in and bake in a preheated 180°C (356°F) oven for 30–35 minutes until the top cracks and a toothpick inserted into the center comes out with moist crumbs.
    ▶ ≈5:53
11. 11
    While the cake bakes, prepare the ganache topping. Mix the reserved 100g melted chocolate with 1 teaspoon of neutral oil and stir until smooth and glossy. If it has set, warm briefly in the microwave (30 seconds).
    ▶ ≈6:13
12. 12
    Once baked, allow the cake to cool slightly in the pan, then turn out and cool completely to room temperature (or refrigerate) before decorating.
    ▶ ≈6:42
13. 13
    Pour the chocolate ganache over the top of the chilled cake, allowing it to drip naturally. Eat while the ganache is still glossy and flowing, or let it set at room temperature for a matte finish.
    ▶ ≈7:02
14. 14
    Slice and serve. The cake should have an exceptionally moist, mousse-like crumb with rich chocolate flavor—the courgette will be completely undetectable.
    ▶ ≈7:51