Salted Dark Chocolate, Rye & Courgette Cake Recipe

Preheat the oven to 180°C (350°F) and grease a 20cm (8-inch) round cake tin.

In a heatproof bowl, melt the dark chocolate and butter together over a pan of simmering water. Stir until smooth and set aside to cool slightly.

In a separate bowl, whisk the eggs and sugar until pale and fluffy.

Gradually add the melted chocolate mixture to the egg mixture, whisking continuously.

Sift in the rye flour, baking powder, and salt. Fold gently until just combined.

Stir in the grated courgette until evenly distributed throughout the batter.

Pour the batter into the prepared cake tin and smooth the top with a spatula.

Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Serve the salted dark chocolate, rye & courgette cake dusted with powdered sugar, if desired.