90 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Gluten free cuisine
Seasonal period: All year
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Courgette 0.75 kg
Sugar 0.5 kg
Eggs 2.5 ud
Rice flour 0.25 kg
Creamed corn 0.125 kg
Cocoa 0.125 kg
Raising agent 20.0 g
Creamed corn 0.038 kg
Water 0.5 l
  • Preheat the oven to 180 ºC. 
  • Peel and grate the courgette and place it on kitchen paper for a few minutes so that the excess moisture is absorbed. Put into a bowl.
  • Sift the flour. Set aside.
  • Add in the sunflower oil and sugar. Mix well with a whisk.
  • Add in the beaten egg and mix.
  • Incorporate the flour, cocoa powder, raising agent and salt. Mix well.
  • Add in the vanilla extract. Mix until combined.
  • Pour into the moulds and bake at 180 ºC for approximately 25 minutes. Check that the sponge cakes are ready by pricking the centre with a skewer.
  • Remove from the oven and cool.
  • In the meantime, make the chocolate glaze.
  • In a saucepan, mix the corn starch and water. Mix until dissolved. Over a medium heat, cook these ingredients and gradually add the chocolate. Stir until the chocolate is completely combined and the glaze starts to thicken. Keep stirring until you get the right consistency.
  • Pour the glaze over the sponge cake and set aside for a few minutes.
  • Place in the fridge for at least 30 minutes.


  • In a modular oven, set the programme 3/4/3.
Nutritional information (1 portion)
Fiber 23.73 g
Saturates 43.49 g
Monounsaturated fatty acids 36.19 g
Polyunsaturated fatty acids 40.05 g
Cholesterol 120.4 mg
Calcium 183.99 mg
Iron 27.28 mg
Zinc 7.08 mg
Vitamin A 67.59 ug
Vitamin C 28.05 g
Folic acid 31.54 ug
Salt (Sodium) 626.75 mg
Sugars 102.37 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.