Moist chocolate, olive oil and courgette cake

Huile d'olive de Nyons PDO
Subtle flavour
Moelleux chocolat, huile d’olive et courgette
A PDO
Preparation
20 min
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Dessert Vegetarian Summer

Ingredients

A PDO
For 6 personnes
  • 240 g of flour
  • 1 sachet of baking powder
  • 60 g unsweetened cocoa powder (such as Van Houten)
  • 120 ml of mild-flavoured olive oil
  • 1/2 teaspoon of fine salt
  • 180 g brown sugar
  • 1 vanilla pod
  • 3 eggs
  • 2 courgettes
  • 200 g dark baking chocolate

Tip

For this chocolate, olive oil and courgette cake, we recommend an olive oil with a subtle flavour, such as PDO Nice, PDO Nyons, AOC Languedoc or the Lucques variety, Négrette, Bouteillan, Tanche, Cailletier … You could also try the version of the chocolate cake with a raspberry surprise centre…

Instructions

  • Preheat your oven to 180°C.
  • Place the flour, cocoa and baking powder in a small mixing bowl, then mix together. Next, add the salt.
  • Wash and peel the courgettes, then grate them into a small mixing bowl.
  • Put your brown sugar and olive oil into your blender and blend until the sugar begins to ‘blend’ with the oil.

  • Split the vanilla pod in half to scrape out the seeds. Add them to the blender.

  • Add one egg and blend for 20 seconds, then add the second egg whilst continuing to blend for 20 seconds, and do the same for the third egg.
  • Take a larger mixing bowl and pour about two-thirds of the flour and cocoa mixture into it.
  • Pour the mixture prepared in the food processor into this dry mixture, then mix with a spatula until the ingredients are thoroughly combined.
  • Use a knife to chop the dark chocolate into large chunks.
  • Add the pieces of dark chocolate and the final third of the flour and cocoa mixture to the mixing bowl containing the grated courgettes, and mix them thoroughly with a spatula until the courgettes are well coated.
  • Add the courgettes coated in the chocolate and olive oil mixture and mix thoroughly.
  • Cooking:
  • Spray your baking tin with non-stick spray and pour in the batter for your chocolate, olive oil and courgette cake.
  • Bake for 45 minutes at 180 °C (check whether it’s cooked by inserting a wooden skewer. If it comes out clean, it’s ready ;) )

Tip

For this chocolate, olive oil and courgette cake, we recommend an olive oil with a subtle flavour, such as PDO Nice, PDO Nyons, AOC Languedoc or the Lucques variety, Négrette, Bouteillan, Tanche, Cailletier … You could also try the version of the chocolate cake with a raspberry surprise centre…
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

You might also be interested in

Boules de Noël moelleuses vanille-chocolat à l'huile d'olive
Soft vanilla and chocolate Christmas balls made with olive oil