Soft chocolate-zucchini fondant

Ingredients

for 4 servings

• Grated zucchini150 g (5.3 oz)
• 90% dark chocolate80 g (2.8 oz)
• Eggs100 g (3.5 oz)
• Almond flour50 g (1.8 oz)
• Unsweetened cocoa15 g (0.5 oz)
• Erythritol40 g (1.4 oz)
• Melted coconut oil30 g (1.1 oz)

Directions

1. Preheat the oven to 175 °C (347 °F) and butter a pan. Finely grate the zucchini and squeeze it thoroughly to remove as much water as possible.
2. Melt the dark chocolate with the coconut oil in a bain-marie, stirring until smooth.
3. In a bowl, beat the eggs with the erythritol, then stir in the warm melted chocolate.
4. Add the grated zucchini, the almond flour and the unsweetened cocoa, and mix to an even batter.
5. Pour the batter into the pan and bake for 30 minutes at 175 °C (347 °F), until the centre is just set.
6. Leave to cool completely before turning out and cutting.