Pumpkin Chocolate Cakes

by Editorial Staff

Recipe for making cakes with pumpkin puree, dark chocolate, cinnamon, nutmeg and hazelnuts.

Cook: 1 hour

Servings: 8

Ingredients

  • Butter – 8 Art. spoons
  • Bitter chocolate – 180 Grams
  • Baking powder – 1 teaspoon
  • Cayenne Pepper – 1/8 Teaspoon
  • Salt – 1/2 Teaspoon
  • Eggs – 4 Glasses
  • Vanilla extract – 1
  • Vegetable Oil – 1/4 Cup
  • Ground cinnamon – 1 teaspoon
  • Nutmeg – 1/4 Teaspoon

Directions

  1. Preheat the oven to 175 degrees. Grease a square baking sheet or dish with oil. Cover with parchment paper. Melt the chopped chocolate and butter in a bowl set over a saucepan of boiling water, stirring occasionally.
  2. Stir flour, baking powder, cayenne pepper and salt in a large bowl and set aside. Beat sugar, eggs and vanilla extract in a bowl with a mixer, 3 to 5 minutes. Add flour mixture and beat until smooth. Pour half of the dough (about two glasses) into a separate bowl and stir in the melted chocolate. If the mixture seems too thick for you, add a little more dough (a few spoons).
  3. In another bowl, combine remaining dough, pumpkin puree, vegetable oil, cinnamon and nutmeg. Pour half of the chocolate dough into the prepared mold and smooth with a rubber spatula.
  4. Pour half of the pumpkin mixture on top. Make another chocolate layer and then pumpkin layer. Do everything very quickly.
  5. Use a small spatula or table knife to gently mix all the layers to create a marbled effect.
  6. Sprinkle with chopped nuts if using.
  7. Bake for 40 to 45 minutes. Allow to cool on a baking sheet, then cut into 16 squares.

Bon appetit!

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