How to make
Grate the zucchini and put them in a colander for 30 min. to drain away their juice. Then squeeze them with your hands.
Sift the flour with the cocoa, cinnamon, baking powder, salt and baking soda in a bowl.
In another bowl, beat the eggs with the sugar until creamy and add the oil.
Put the walnuts in with the flour and pour in the egg mixture. Mix everything with a wooden spatula until the flour is completely absorbed, while trying to make sure there's no lumps. Add in the zucchini and stir once again.
Smear a 12 1/2″ (32 cm) in diameter cake form with a little oil and sprinkle with flour. You can also put in baking paper.
Pour the mixture in the cake form and put it in a preheated 340°F (170 °C) oven. Bake about 50 min. until dry on the inside. Take it out and leave it to cool.
To make the ganache, heat the liquid cream in a pot and before it comes to a boil, remove it from the heat.
Crumble the chocolate and add it to the hot cream, wait 1 min. for it to melt and stir until you get a chocolate mixture.
Cover the cake with this ganache and sprinkle with walnuts if desired.
