What happens when 4 highly creative and ambitious chefs cook their most delicious recipes? That's right! The TASSEN COOKING BOOK. Here comes a first appetizer from Carina Zimmermann for cosy afternoons with your loved ones. Because nothing makes you happier than chocolate and cashews.


75 g butter or margarine • 50 g chocolate 70-80 % • 150 g zucchini • 2 organic eggs •

150 g raw cane sugar • 1 pinch bourbon vanilla • 50 g flour (type 550) •
4 heaped tsp. dark cocoa • 1 heaped tsp. baking powder •
grated zest of a 1⁄2 organic lemon • 100 g cashew nuts •

powdered sugar for dusting to taste


Preparation time 30 minutes | for 12 pieces in a small baking dish

First of all, line the baking dish with baking paper. In a small saucepan, melt butter with chocolate at low temperature and stir. Wash the zucchini, trim the ends and roughly grate. Collect the grated zucchini in a strainer and squeeze the juice well. Whip eggs with raw cane sugar and bourbon vanilla with mixer on high speed until sugar is dissolved and a creamy white mixture is formed. Mix flour with cocoa and baking powder well, sprinkle over egg mixture and fold in with a pastry scraper. Then fold in the warm butter-chocolate mixture, zucchini shavings, lemon zest and cashews. Pour the batter into the pan, smooth it out and bake in the oven at 150 °C (convection oven) for about 30-35 minutes. Allow to cool in the pan. Before serving, sprinkle with powdered sugar.

Enjoy it.


Carina Zimmermann is a nutritionist according to the concepts of traditional Chinese medicine (TCM) and offers her knowledge around the "self-care on the plate" as an individual nutrition consultation or at ceremonies around the fire.

Who is interested in changing the own food habits or to question around more power in the everyday life or to lose unpleasant pounds can contact her at:
carina@canari.de www.canari.de instagram: canari.de


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