Raspberry brownie in light version
by
108 recipes
Chocolate cake in light version
ingredients
servings
8
Wholewheat flour
140 grams
Bitter cacao
30 grams
Active dry yeast
4 grams
Bicarbonate
1 spoon
Eggs
2 unit
Lowfat white yogurt
60 grams
Vanilla extract
1 teaspoon
Coconut oil
2 spoons
Bananas
1 half
Maple syrup
2 spoons
Courgette
2 unit
Cocoa beans
40 grams
Desserts from world
Chocolate cake in light version
Chocolate cake in light version
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This fantastic chocolate light cake is perfect with fresh strawberries or a nice cup of hot tea.
preparation
step 1
Preheat the oven to 180 ° C and cover a rectangular mold for plum cake with baking paper.
step 2
Add the whole wheat flour, cocoa powder, baking powder and baking soda to the sieve and mix well.
step 3
In another bowl, whisk the eggs and add the yogurt, vanilla extract, coconut oil, banana and maple syrup and mix well to mix.
step 4
Combine the dry ingredients with the moist ones and mix gently, being careful not to mix too long. Add the grated zucchini and three quarters of the cocoa beans and mix well until well blended.
step 5
Pour the cake dough into the pan and garnish the surface with the remaining cocoa beans.
step 6
Bake in the oven for 45-60 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, let it cool in the pan for 10 minutes and then transfer the cake onto a tray to allow it to cool completely.
