• Place your Fluted bon Mold Flexipan® on the top of your Medium Perforated Baking Sheet. Set Aside.
• Preheat oven to 350F/180C.

CHOCOLATE GANACHE PREPARATION

• First, prepare your Chocolate Ganache in order to let it set while getting your cake ready.
• Pour the heavy whipping cream into the Small Heart Flexipan® Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. 
  

ZUCCHINI CHOCOLATE CAKE PREPARATION

• Peel (or not) and cut your zucchini into quarters and transfer it directly into your Eco Chop. Give it a few pulls to chop it to your liking. N.B. No need to blot the shredded zucchini before adding it to the batter. Set aside.
  
• In a mixing bowl, whisk together all the dry ingredients (sugar, light brown sugar, all-purpose flour, baking powder baking soda, sea salt and unsweetened cocoa powder). Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the Greek yogurt, vegetable oil and vanilla bean paste. Mix until it is all incorporated. Gently fold your shredded zucchini and chocolate chips.
  
• Pour your preparation into the Flexipan®, flatten the batter with your spatula.
  

BAKE!

• Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 35min). It is ready when the toothpick inserted into the center comes out clean.
  

ASSEMBLY

• Once your Zucchini Chocolate Yogurt Cake is out of the oven, let it cool down completely. Then, unmold onto your serving plate.
• Fill your Pastry Bag with your cooled Chocolate Ganache and pipe it over your cake. Enjoy & Bon Appétit!