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Pumpkin and dark chocolate get married in this diabolically good cake that will melt your greedy!
- 6 eggs
- 300 g of pumpkin
- 300 g of chocolate
- 200 g flour with leavening powder
- 70 g of butter
- 7 cl of sunflower oil
- 30 cl of maple syrup
- A pinch of salt
Peel the pumpkin, cut it into cubes, and cook for 20 minutes steaming. Preheat the oven to 180 ° C.
Beat the eggs in a bowl. Pour maple syrup, sifted flour, melted butter and sunflower oil.
Mix well to obtain a homogeneous texture without lumps.
Pour half of this paste into a second bowl.
Mix the pumpkin finely and mix the puree obtained with the dough of the first bowl.
Melt the chocolate in a bain-marie and mix it in the second bowl.
Pour layers of pumpkin and chocolate into a nonstick cake pan, bake halfway up and cook for 50 minutes.
Take out of the oven and allow to cool to room temperature.
Unmould and serve the cake with a chocolate sauce.
Recipe and photo: CNPO / Ph.Asset / ADOCOM RP