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Chocolate Cake with Strawberries
A delicate and juicy summer dessert built on zucchini with a chocolate sponge cake and cottage cheese cream—pleasantly surprising with its low calorie count.
Ingredients
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COMPONENT to taste
- to taste
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Method
Grate the zucchini, salt it, let it sit for 10 minutes, then squeeze out the excess liquid thoroughly
Put the squeezed zucchini into a blender, add the eggs, and blend until you get a smooth mixture
Mix the dry ingredients together, add them to the mixture, and stir well
Pour the batter into a pan (18 cm diameter) and bake at 180°C for 40 minutes. Cool and slice the cake layer in half lengthwise
For the cream, mix all the ingredients together
Spread cream on one cake layer, arrange strawberry pieces on top, cover with the second layer, spread the remaining cream on top and around the sides of the cake
Dust the cake with cocoa powder, decorate with strawberries, and refrigerate for several hours to set
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