Aztec Chocolate Zucchini Cake with Raspberry Sauce
Aztec Chocolate Zucchini Cake with Raspberry Sauce requires about 1 hour from start to finish. For $4.3 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. This main course has 1933 calories, 38g of protein, and 71g of fat per serving. This recipe serves 2. This recipe from Sumptuous Spoonfuls has 210 fans. Head to the store and pick up oil, baking soda, vanilla, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns an outstanding spoonacular score of 91%. Try Zucchini Chocolate Cake with Raspberry Mousse, Chocolate Icebox Cake With Raspberry Sauce, and Decadent Chocolate Cake with Raspberry Sauce for similar recipes.
Servings: 2
Preparation duration: 25 minutes
Cooking duration: 40 minutes
Ingredients:
1 teaspoon baking powder
2 teaspoons baking soda
1/4 cup raspberry liqueur (Chambord) or cherry brandy
1/4 - 1/2 teaspoon powdered Chimayo chile (or cayenne)
1 teaspoon cinnamon
6 tablespoons cocoa
1 Tablespoon cornstarch
3/4 cup good quality chocolate chips (semi-sweet and/or dark chocolate)
3 eggs
1/4 cup flaxmeal
1 cup all purpose flour (or gluten free all purpose flour)
1/4 cup oil
1 cup frozen raspberries
1/2 teaspoon salt
1/4 - 1/3 cup sugar
1 teaspoon vanilla
2 teaspoons vanilla
1/2 cup lowfat or nonfat plain or vanilla yogurt
1/4 cup water
1 1/4 cups white sugar
3/4 cup whole wheat flour (or 3/4 cup brown rice flour)
2 cups grated zucchini
Equipment:
bowl
oven
toothpicks
sauce pan
frying pan
whisk
Cooking instruction summary:
Preheat the oven to 350 F. In a large bowl, mix the dry ingredients for the cake.Add the liquid ingredients (except the chocolate chips) and stir it all together. Stir in 2/3 of the chocolate chips.Spray a 913 inch pan with cooking spray, pour in the batter, sprinkle with the rest of the chocolate chips and bake for 30-40 minutes at 350 or until a toothpick inserted in the center comes out clean.While the cake is baking, put the sauce ingredients except for the cornstarch in a small saucepan. Stir and cook over medium heat for about 10 minutes or until the raspberries have broken down and released their juices. Remove some of the liquid from the pan and whisk together with the cornstarch in a small bowl. While stirring, add the cornstarch mixture in a thin stream to the pan. Stir and cook for a minute or two longer, until the sauce begins to thicken.To serve: slice the cake into squares. Serve with the raspberry sauce, a bit of light whipped cream, and fresh raspberries for garnish.
Step by step:
1. Preheat the oven to 350 F. In a large bowl, mix the dry ingredients for the cake.
2. Add the liquid ingredients (except the chocolate chips) and stir it all together. Stir in 2/3 of the chocolate chips.Spray a 913 inch pan with cooking spray, pour in the batter, sprinkle with the rest of the chocolate chips and bake for 30-40 minutes at 350 or until a toothpick inserted in the center comes out clean.While the cake is baking, put the sauce ingredients except for the cornstarch in a small saucepan. Stir and cook over medium heat for about 10 minutes or until the raspberries have broken down and released their juices.
3. Remove some of the liquid from the pan and whisk together with the cornstarch in a small bowl. While stirring, add the cornstarch mixture in a thin stream to the pan. Stir and cook for a minute or two longer, until the sauce begins to thicken.To serve: slice the cake into squares.
4. Serve with the raspberry sauce, a bit of light whipped cream, and fresh raspberries for garnish.
Nutrition Information:
covered percent of daily need
