I am quite notorious in my house for sneaking in “surprise” ingredients into mine and my future husband’s food. I’ll often present him with an odd coloured smoothie, funny shaped muffin or an exotic new dish and enthusiastically announce “Guess what’s in it!”
He’s had turkey meatballs instead of beef, wombok cabbage omlettes and random wheat free, gluten free, dairy free, raw, vegan cheesecake made with silken tofu (which he couldn’t even tell the difference)!
So this Christmas we are in charge of dessert and I remember having a sensationally decadent chocolate cake in North Fitzroy one night and wanted to try and recreate it... Oh yeah and it had ZUCCHINI in it!!
Here is the recipe we’re using from naturopath Petrea King’s cookbook Food for Life:
· 300g dark Lindt chocolate. Chopped
· 200g unsalted butter
· 5 eggs, separated
· 1 cup raw or brown sugar
· 1 teaspoon vanilla extract
· 2 cups hazelnuts, whizzed in a food processor until fine
· 1 cup zucchini, grated
· 1 cup wholemeal flour
· 1 teaspoon baking powder
· Chopped hazelnuts, grated chocolate to serve
1. Preheat the oven to 160ºC.
Merry Christmas boys and girls xx