Pumpkin Cakes with Caramel and Chocolate
by Editorial Staff
Recipe for making cakes with pumpkin puree, cinnamon, nutmeg and a filling of walnuts, chocolate, caramel and cream.
Cook: 45 mins
Servings: 16
Ingredients
- Brown Sugar – 1 Glass
- Eggs – 2 Pieces
- Vanilla extract – 1 Teaspoon
- Pumpkin puree – 1 Cup
- Cinnamon – 1 Teaspoon
- Nutmeg – 1/2 Teaspoon
- Flour – 1-3 / 4 Glasses
- Soda – 1 Teaspoon
- Salt – 1/4 Teaspoon
- Caramel – 420 Gram (filling)
Directions
- Preheat the oven to 175 degrees. Grease a baking pan. In a large bowl, beat the butter and sugar with a mixer. Add eggs, vanilla extract and pumpkin puree, beat. Gradually add flour, baking soda, cinnamon, nutmeg and salt. Whisk all ingredients thoroughly.
- Put 2/3 of the prepared dough into a mold and smooth the surface with a spatula. Sprinkle the dough with chopped nuts and chocolate chips.
- Place the caramel and cream in an ovenproof bowl. Heat in microwave until caramel melts, stirring every 20 seconds.
- Drizzle melted caramel over chocolate and nuts. Smooth evenly with a table knife or spoon.
- Place the remaining dough on top of the caramel layer and smooth out gently.
- Bake 25 minutes until golden brown. Allow to cool completely before serving.
- Cut into slices. Serve well with vanilla ice cream or whipped cream.
Bon appetit!
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