Chocolate Zucchini Upside-Down Cheese Cake

First of all, line a round oven pan, 26-28cm in diameter, with baking paper.

In a small bowl combine the cottage cheese with 1 egg, 50g sugar, 1 tablespoon flour and vanilla. Mix everything well with a spoon or mixer.

Move this mixture in the oven pan and spread into an even layer at the base.

Now mix 150g of flour with 3 tablespoons of cocoa and 1 tablespoon of baking powder.

In a larger bowl, put 1 egg, 100g sugar, 50g soft butter, 50ml oil, 50g sour cream, vanilla, mix well with a mixer.

Add in the flour with baking powder and cocoa, mix a bit.

Now blend in the zucchinis, grated and well drained.

Mix well and you should have a denser, yet still runny batter, like a loaf cake batter.

Pour this batter over the mixture in the pan and even out with a spoon.

Bake the cake in the preheated oven at 180 degrees C for 35-40 minutes.

Be sure to test it with a toothpick before removing it from the oven.

Allow it to cool well in the pan, at least 1 hour before serving.

Then, I removed the detachable sides of the springform pan.

I flipped the cake upside down on a large platter/plate.

I removed the bottom of the pan and the baking paper.

That's about it, now you can garnish it as you like, with some chocolate icing or your favorite fruits.

I didn't have time for the icing, I just garnished it with frozen raspberries according to the method here.

The chocolate cake will be very tender and a little damp thanks to the zucchinis and will match perfectly the layer of cheese pudding.

Enjoy!