Zucchini - chocolate cake with raspberry mousse

Would you eat something sweet and delicious? We recommend this zucchini chocolate cake with raspberry mousse. Yummy!

Level: medium
Cost: low
Calories: high

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 6

Ingredients

• 2 eggs
• 1 small zucchini
• 100 g chocolate
• 150 g sugar
• 1/2 tablespoon vanilla sugar
• 150 g flour
• 1 teaspoon baking powder
• 1,5 teaspoons baking soda
• 10 tablespoons oil (1,5 dl)
• 1 lemon
• 0,3 l whipping cream
• 250 g mascarpone
• 200 g raspberry
• 1-2 tablespoon powder sugar (optional)

Instructions

1. Melt the chocolate over steam, then put aside to cool slightly while prepare the zucchini.
2. Grate the washed and peeled zucchini on a cheese grater’s large hole. Put it aside in a strainer to drip off the juice.
3. Sieve the flour into a large bowl, add the baking soda and powder, a pinch of salt and grate a little lemon peel, mix it good with a wooden spoon.
4. In another large bowl beat the eggs, stir it  with the oil, sugar and vanilla sugar, until is smooth.
5. Pour the egg mixture into the dry mixture’s bowl, stir it continuously and add the melted chocolate. Finally add the grated zucchini and mix it throughly.
6. Preheat the oven to 160°C/320°F.
7. Line the cake pan with baking parchment paper. Pour the cake in the pan and place it into the oven for 25-30 minutes. When the cake is baked leave in the pan, cover it and let it cool for 10 minutes, then remove from the cake pan and put it aside until is completely cooled.
8. Preparing the mousse: combine the mascarpone with the powder sugar (if you want, you can leave it out). Crush the raspberry and add to the mascarpone, if you don’t like the raspberry seeds, mash it through a strainer. Stir it using an electric mixer.
9. Whisk the whipping cream, until the cream reaches stiff peaks, then little by little add to the mascarpone mixture.
10. Put the completely cooled cake on a serving plate, then spread the top with the raspberry-mascarpone-whipping cream mousse. If you want, split the cake into two equal layers in half horizontally. Spread the layers with the mousse. Decor the top of the cake with whole raspberries.
11. Put the cake in the fridge, for 1 -2 hour before serving.

Enjoy!