This is scrummy - lovely and moist. I made mine with mostly plain chocolate (as I'd gotten very low on cooking choc) so it wasn't too sweet and believe it or not, OH even likes it. I haven't told him there are courgettes in it or he would then never touch it again. . . . Sigh. I have, ahem, sent middle daughter off to work with a slice today - she's another one who wouldn't touch it if she thought it had "things" in!!!
175g/6 oz plain chocolate
2 large eggs
175ml/6 fl oz vegetable oil
200g/7 oz S-R Flour
1/2 tspn salt
115g/4 oz caster sugar
225g/8 oz peeled weight courgettes, grated
55g/2 oz walnuts, chopped
Preheat the oven to 180 deg. C/350 deg. F/Gas 4. Grease and flour a 20cm/8 inch round cake tin.
Melt the chocolate in a bowl set over a pan of barely simmering water or in a microwave and set aside.
In a large bowl, whisk together the eggs and oil.
Measure the flour, salt and sugar into another bowl, and mix together. Gradually add this mixture to the whisked egg and oil, and beat well together.
Stir in the melted chocolate, then the grated courgettes and nuts (I left out the nuts). Mix well and pour into the prepared cake tin. bake for 1 hour or until the cake is well risen, and is firm and springy to the touch in the centre. Allow to cool in the tin for 10 mins before turning out on to a wire rack.
This is even better the next day - if it lasts that long!
