Zucchini chocolate cake

Ingredients for 1 servings:

• 3 eggs, separated
• 250 g sugar
• 1 packet of vanilla sugar
• 125 ml oil
• 40 g cocoa powder, unsweetened
• 20 g cocoa powder, instant, e.g. B. Kaba
• 300 g flour
• 1 tsp baking soda
• 1 packet of baking powder
• 1 tsp cinnamon
• 450 g zucchini
• some fat and flour for the mold
• 150 g strawberry jam
• 1 pack of chocolate glaze, whole milk

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours

Combine egg yolks, sugar, vanilla sugar, oil, cocoa powder, flour, baking soda, baking powder, and cinnamon to form a dough and knead thoroughly. Chop the zucchini and add to the dough. Beat the egg whites until stiff peaks form, carefully fold in, and pour the batter into a greased and floured springform pan. Bake the cake at 170 degrees Celsius (350 degrees Fahrenheit) for about 35 minutes. Once the cake is completely cool, carefully remove it from the pan. Cut the cake horizontally, spread with strawberry jam, and reassemble. Prepare the chocolate glaze according to the package instructions and spread it evenly over the cake; don’t skimp.