To be made ​​preferably 12 hours before drinking Ingredients:

Zucchini Chocolate Almond Fudge soft (for a round baking pan 20 to 25 cm in diameter or square pan 20 cm by 20 cm cake tin or a standard) is 6 to 8 people -200 grams of dark chocolate
- 300 grams of whole zucchini
- 100 G sugar (or 80 g of fructose) -50 G almond whole
- eggs -4
- 1 pinch of salt
- flour -80 gr complete semi
- possibly a little icing sugar or unsweetened cocoa for decoration.

Preparation:

Preparation of zucchini:

Peel and finely grate the zucchini flesh, then press the flesh (in a colander or sieve) to remove as much water.

You will + or – 180 G of meat zucchini in the end.

Preparing the cake :

Melt the chocolate (in a double boiler or microwave).

Separate the whites from the yolks. Whisk yolks with sugar until laundering.

Add melted chocolate, grated zucchini, sifted flour and almonds coarsely crushed or chopped.

Beat the egg whites with a pinch of salt and gently stir (not to break the whites) 3 times in the previous preparation.

The preparation should be fluffy and homogenous

Cooking time:

Put the mixture into a buttered pan, lined (baking paper) or silicone.

Bake 30 – min to about 180 °.

To test the cooking> A tip of a knife stuck in center comes out clean must.

Tasting advice:

Let stand at least 12 hours in the fridge.

Can be eaten cold> But remember to leave 30 minutes at room temperature before serving to allow flavors to be optimal.

You can decorate the cake with icing sugar and / or cocoa powder before serving.

S ‘goes perfectly with the custard, a scoop of ice cream, a caramel sauce …..