Chocolate and Zucchini Fondant
Portions:
20-25Preparation Time:
Ingredients
6 3/4 cups (750g)
Arctic Gardens Zucchini Quarters
21 oz (600g) of semi-sweet dark chocolate
1 3/4 cups (360g) of brown sugar
2 1/4 (240g) cups of almond powder
3 eggs
1 1/4 cup (150g) of wheat flour
3 tbsp. of Greek yogurt
1 pinch of salt
Whipped cream (optional)
Preparation
1. Preheat oven to 350°F (180°C)
2. Thaw the zucchini in microwave for 5 to 6 minutes. Puree with a blender and set aside.
3. Melt the chocolate in a double boiler. Meanwhile, in a bowl, put the brown sugar, almond powder, eggs, flour,
Greek yogurt and salt and mix until smooth.
4. Add melted chocolate to flour mixture and mix until smooth. Then add the zucchini puree and mix gently.
5. Pour the mixture into buttered or silicone muffin tins and bake for 15 minutes. Adjust the baking time
according to the pan used and the thickness of the cake.
6. Place in the refrigerator for a few hours, unmould and serve with a touch of whipped cream
* If you choose to use a combi oven, remember to adjust the baking time accordingly.
