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Molten Zucchini Chocolate Cake
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    • Ingredients

    Serves:

    Directions

    Preheat the oven to 400 degrees F. Coat four 1-cup ramekins with cooking spray. Sprinkle the inside of each with 1/2 teaspoon of the sugar, shaking out the excess. Place the butter and chocolate in a small saucepan with a heavy bottom and place over low. Melt 4 to 5 minutes, stirring often until the chocolate is completely melted and the mixture is very smooth. Remove from heat and whisk in the 1/4 cup of sugar and vanilla. Set aside.

    Place the egg whites in a large bowl. Add the cream of tartar and salt and beat with an electric mixer on high speed until the egg whites form stiff peaks. With a rubber spatula, gently fold in the chocolate and zucchini, until just combined. Transfer the mixture to the ramekins and place them on large baking sheet. Bake 10 to 15 minutes until the edges are firm and the top forms a crisp crust. Serve immediately.

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