Can't beat butter? - try this succulent chocolate cake using Derrycamma cold pressed rapeseed oil
175g of 70% dark chocolate
225g of grated courgette
2 medium eggs
170ml Derrycamma rapeseed oil
200g self raising flour
100g caster sugar
50g chopped walnuts
pinch of salt
Preheat oven to gas mark 4 (180C). Line the cake tin or loaf tin with baking parchment or oiled grease proof paper. When melting chocolate keep in mind that overheating makes it granular and dull. Break it up into small pieces. Place it in a basin fitted over a barely simmering pot of water taking care the water doesn't touch the bottom of the basin. Stir gently with a wooden spoon until it is all melted.
Method:
Grate the courgette. Mix the flour, sugar and salt in a mixing bowl. Melt the chocolate. Break the eggs into a bowl containing the cold pressed rapeseed oil, beat the eggs and oil until pale and emulsified. Add this mix to the flour, sugar, salt. Stir gently to bind it together. Now add the grated courgette and melted chocolate. Using a wooden spoon stir until thoroughly mixed. Add the walnuts.
Pour the mix into the lined tin. Put it in the middle of the oven for 1&1/2 hours. (After 3/4 hour turn the temp down a little). The cake is cooked when it feels firm but springy when pressed. Remove from the oven and let it cool on a wire cooling tray.
This is a rich moist, dark, bitter sweet cake - icing isn't necessary .
