German gluten‑free zucchini chocolate cake and crustless cheesecake recipes released

Two new German‑language recipes have been published online. The first is a gluten‑free chocolate cake that incorporates grated zucchini, buckwheat flour and ground hazelnuts, calling for 250 g dark chocolate, one medium zucchini, four eggs, rapeseed oil and other ingredients. Preparation takes about 40 minutes, with a baking time of 50 minutes and an additional cooling period, yielding a moist, chocolate‑infused loaf suitable for a summer coffee table.

The second recipe is a crustless cheesecake that uses quark, eggs, sugar and vanilla pudding powder, flavored with lemon zest and juice. The batter is folded with stiff‑whipped egg whites and baked in a 26 cm springform at 170 °C for 60‑70 minutes. The author recommends cooling the cake slowly in the turned‑off oven and refrigerating it for several hours before serving. Both recipes emphasize simplicity and a creamy texture, aiming at home bakers in the German‑speaking region.