Brownie with mascarpone and pumpkin puree

Brownie with mascarpone and pumpkin puree

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. :))

Ingredients:

ss:

For the base:
180 g butter
260 g dark chocolate
20 g sugar
1 teaspoon vanilla essence
3 eggs
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:

Pumpkin puree
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.


The base:
Melt the butter and chocolate on a steam bath and leave to cool.

Brownie with mascarpone and pumpkin puree

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.

Brownie with mascarpone and pumpkin puree
Brownie with mascarpone and pumpkin puree

Add the sifted flour and mix lightly with a spatula, just enough to incorporate.

Brownie with mascarpone and pumpkin puree

Brownie with mascarpone and pumpkin puree


Pour the composition into the tray lined with baking paper, keeping 4-5 tablespoons of the composition, then prepare the cream.

Brownie with mascarpone and pumpkin puree


Cream
Put all the ingredients in a bowl and mix for 1 minute at maximum speed.
Add 2 tablespoons of flour and mix.

Brownie with mascarpone and pumpkin puree


Put the cream over the chocolate composition, then add the preserved chocolate cream from place to place.

Brownie with mascarpone and pumpkin puree


With the help of a fork, a marbled pattern is made, ie we intertwine the pumpkin cream with the chocolate composition.

Brownie with mascarpone and pumpkin puree


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.

Brownie with mascarpone and pumpkin puree


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