Compiled by Raphaella Frame-Tolmie Recipes and Food Production Nikki Booth Photographs Sean Calitz
CHOCOLATE ZUCCHINI CAKE WITH MASCARPONE AND PISTACHIO
- 3 eggs
- 190ml canola oil
- 225g caster sugar
- 1 cup 70% dark chocolate, melted
- 300g self-raising flour
- 2T dark cocoa powder
- 1t baking powder
- 375g zucchini, coarsely grated, drained and squeezed in a muslin cloth
- 100g roasted pistachios, chopped
- 250ml cream
- 200g 70% dark chocolate
- 1 tub mascarpone
- 2T sifted icing sugar
- 20g ground pistachios
Preheat the oven to 170ºC, and lightly grease and line a 23cm cake tin. Place the eggs, oil and caster sugar in a bowl and beat until creamy. Stir in the melted chocolate. Sift in the dry ingredients and mix on a low speed.
Fold in the zucchini and pistachios. Bake for 30 to 35 minutes, until firm to the touch. Place on a wire rack to cool for about half an hour.
To make the ganache, gently heat the cream until it just scalds, but do not boil. Remove from the heat and add the dark chocolate, mixing until smooth. Carefully slice the cake into two layers, and spread the ganache over the top of one of the layers. Sandwich the second layer on top.
To make the icing, mix the mascarpone with the icing sugar until well combined. Ice the top of the cake and decorate with the ground pistachios.
This recipe originally featured in the November 2013 issue of HL.