Chocolate Zucchini Cake

Preheat the oven to 180 °C (350 °F). Butter and flour a Bundt mold.

With a stand mixer, beat the eggs and egg yolks for at least 5 minutes. The mixture should triple in volume and form a ribbon when lifted with a spatula. Gradually add the sugar during this process.

Meanwhile, melt the dark chocolate in a microwave-safe bowl or double boiler, stirring frequently. Add the vanilla extract. Set aside.

Reduce the stand mixer’s speed to the minimum and add the sifted flour and cocoa powder.

Finally, using a spatula, gently incorporate the grated zucchinis and melted chocolate to the mix.

Pour the preparation into the Bundt mold.

Cook in the oven for 40 minutes or until a toothpick inserted in the middle comes out clean. Let cool a few minutes before unmolding on a rack.

Let cool completely before transferring the cake unto a serving plate. Garnish with the chocolate ganache.

To make the chocolate ganache, slowly heat the cooking cream (without boiling it).

Meanwhile, weigh the chocolate in a metal or glass bowl.

Then, pour the cream onto the chocolate. Let cool during 5 minutes.

Emulsify the ganache using a whisk. Serve immediately with the chocolate and zucchini cake.