Hot Zucchini Chocolate Cake with Vanilla Ice Cream

For the zucchini chocolate cake, mix flour, sugar, cocoa, baking powder, vanilla sugar, walnuts, grated zucchini, oil and eggs. Preheat the oven to 180 degrees convection.

Pour the dough into a smaller baking pan greased with butter and sprinkled with a little flour (if the dough is too runny, add a little flour) and bake for about 45 minutes. The last 10-15 minutes turn down the temperature to 160 degrees. Test with a toothpick.

For the glaze, melt Nutella with some lukewarm water on low heat and pour over the finished cake. Sprinkle with almonds and pumpkin seeds (grated) and serve while still hot with vanilla ice cream and some of the Nutella glaze.

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