John Myers
Ingredients for 1 servings:
- 200 g hazelnuts, ground
- 40 g cocoa powder
- 200 g zucchini, finely grated, squeezed
- 250 g xylitol (sugar substitute) or erythritol
- 10 dashes sweetener, liquid (saccharin/Natreen)
- 1 pinch of vanilla powder
- 6 eggs
- Fat, for the shape
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
LOGI, gluten-free
Preheat the oven to 180°C and line the bottom of a springform pan with baking paper and grease the sides. Mix the ground hazelnuts well with the cocoa powder. Grate the zucchini very finely and squeeze out any excess liquid; a total of 200g of grated zucchini should be added to the batter. Beat the eggs with the erythritol and liquid sweetener until the mixture is light yellow and fluffy and the erythritol has mostly dissolved. This may take five minutes. Now mix in the vanilla and zucchini, then carefully fold in the nut-cocoa mixture. The batter should be fairly runny but still airy. Pour the batter into the springform pan and bake for about 40 minutes. Cover with aluminum foil after 30 minutes, if necessary. Do the skewer test.
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