Moist chocolate pumpkin seed cake

Ingredients for 1 servings:

• some fat for the mold
• n. B. Pumpkin seeds, ground, for sprinkling
• 1 cup of sour cream, cup size 250 g
• 1 cup xylitol (sugar substitute)
• 3 eggs
• ½ cup oil
• 1 cup spelt flour, plain
• 1 packet of baking powder
• 1 cup pumpkin seeds, ground
• 1 cup of baking cocoa
• 1 ½ packs of marzipan
• e.g. powdered sugar
• e.g. apricot jam
• 4 bars of cooking chocolate (block chocolate)
• ½ handful of chocolate chips
• 2 tbsp coconut oil
• ½ cup whipped cream

Instructions

Working time approx. 45 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 55 minutes; Total time approx. 14 hours 40 minutes

for a 24 cm springform pan, mug cake, covered with marzipan and chocolate, makes 12 pieces

The advantage of this recipe is that you don’t need a scale. The cup of sour cream is used as the unit of measurement. Grease a 24 cm springform pan, sprinkle with ground pumpkin seeds, and chill. In a bowl, whisk together the sour cream, birch sugar, eggs, and oil until fluffy. Alternately mix the spelt flour with the baking powder, ground pumpkin seeds, and cocoa powder. Preheat the oven to 180°C (convection oven). Pour the mixture into the springform pan and bake at 180°C for about 55 minutes. Do the toothpick test. Let the cake cool completely, ideally until the next day. Boil some apricot jam and spread it on the outside of the cake. Knead the marzipan with the icing sugar, to taste, and roll it out thinly. Cover the cake with it. If the marzipan cracks, smooth it over with a moistened knife to smooth the surface again. Shape the remaining marzipan into roses and color the marzipan if desired. Melt the cooking chocolate, chocolate chips, and coconut oil in a double boiler and coat the cake with them. Chill. Place the marzipan roses on the cooled cake, whip more cream until stiff, sweeten if desired, and decorate the cake as desired.