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Preparation
Chocolate cake:
Position the rack in the middle of the oven and preheat the oven to 350°F.
Grease a 10 cup (2.5 L) tube cake pan.
In a small bowl, combine the ground flax seeds with the water. Set aside.
In another bowl, combine the flour, powdered almonds, quick cooking oat flakes, cocoa, baking powder, and baking soda. Set aside.
In a large bow, use an electric mixer to mix the brown sugar and oil.
Add the vanilla, coffee, and flax seed mixture and mix a bit more.
Add the dry ingredients and mix with the electric mixer again.
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Add the grated zucchini.
Pour into the pan and cook for 40 to 50 minutes or until an inserted toothpick comes out clean.
Let cool on a rack for 10 minutes before removing from pan
Chocolate ganache:
Pour the chocolate chips into a bowl. Set aside.
In a small pan, heat the Belsoy cream until it bowls and immediately remove from the heat. Pour onto the chocolate and wait 1 minute before stirring.
Mix with a whip until the chocolate is completely melted and mixed with the cream.
Assembly:
Spread the ganache on the cake. Top with berries.
Tips:
This cake is even tastier the next day!
If you want to make a nut-free version, you can use 1 ¼ cup of powdered pumpkin seeds instead of the powdered almonds.
Simply use a mixer to grind the pumpkin seeds into a powder, but still with a few chunks in it.
Source: K pour Katrine