Chocolate zucchini cake with cherries

Ingredients for 1 servings:

• 150 g zucchini
• 50 g pumpkin seeds
• 3 eggs
• 1 pinch of salt
• 120 g brown sugar
• 2 tsp cinnamon powder
• 85 g flour
• 1 tsp cream of tartar baking powder
• 1 tbsp, heaped cocoa powder, unsweetened
• 20 g chocolate shavings
• 100 g cherry(s), pitted or drained
• 1 tbsp flour for dusting the cherries
• Fat for the mold
• Flour for the mold
• 100 g cake icing, dark chocolate

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

for a small loaf pan

Grease and flour a small loaf pan. Preheat the oven to 180°C (top/bottom heat). Wash the zucchini, finely grate it, and squeeze the juice through a clean tea towel. Finely chop the pumpkin seeds. Halve the cherries and dust with 1 tablespoon of flour. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the sugar until thick and creamy, then add the cinnamon. Mix the flour, baking powder, and cocoa powder together with the grated chocolate, zucchini, and pumpkin seeds. Fold in 1/3 of the beaten egg whites. Then fold in the cherries and the remaining beaten egg whites. Pour the mixture into the loaf pan and bake for about 45-50 minutes. Do the toothpick test! Remove the cake from the oven, let it cool, and then cover with cake icing.