I love pumpkin cakes and if his season started, I started making goodies.
This cake turned out absolutely delicious. A real heat bomb, that's right, but from time to time we can afford a little getaway. :))
For the base:
180 g butter
260 g dark chocolate
20 g sugar
1 teaspoon vanilla essence
80 g flour
80 g extra black cocoa
A pinch of salt
For the cream:
250 g mascarpone cream
50 g ground sugar
1/2 teaspoon cinnamon
400 g baked pumpkin puree
Method of preparation:
Cut the baked pumpkin into slices, clean the pulp and bake for 30-40 minutes at 180 degrees Celsius.
After baking, let it cool, peel it and turn the pulp into puree with a vertical blender.
Melt the butter and chocolate on a steam bath and leave to cool.
Separately mix the eggs with a pinch of salt until they double in volume, then add the cocoa and mix, then the melted chocolate and vanilla essence and mix lightly with a spatula.
Add the sifted flour and mix lightly with a spatula, just enough to incorporate.
Pour the composition into the tray lined with baking paper, keeping 4-5 tablespoons of the composition, then prepare the cream.
Put all the ingredients in a bowl and mix for 1 minute at maximum speed. Add 2 tablespoons of flour and mix.
Put the cream over the chocolate composition, then add the preserved chocolate cream from place to place.
With the help of a fork, a marbled pattern is made, ie we intertwine the pumpkin cream with the chocolate composition.
Place the tray in the preheated oven at 170 degrees for 30-40 minutes, until it passes the toothpick test.
Remove to a grill or wooden bottom and allow to cool, then cut into cubes.