Beat 2 eggs and a pinch of salt into a fluffy white foam.
Add 3 tablespoons of cocoa (through a sieve to avoid lumps) and 1 teaspoon of cinnamon, mix with a whisk.
Pour in 300 ml of milk and beat. Add 4 tbsp sunflower oil. Stir.
Add 80 g of wholegrain and rye flour through a sieve.
Boil water and pour a couple of tablespoons of boiling water into a glass, add 1 tsp of soda, mix quickly.
Immediately pour the soda quenched in boiling water into the dough, stirring with a whisk or mixer.
Add 1 tbsp of peeled sunflower seeds and sesame seeds, stir with a spatula.
The dough should turn out like pancakes, flowing, but not too liquid.
Cover with a lid and leave for 20-30 minutes to infuse.
Put in a baking dish (I have 25x11 cm), covered with parchment (to which nothing sticks!), bake at 180 degrees for 30-40 minutes.
Remove from the oven and place on a wire rack to cool. Cover with a towel to avoid drying out.
Prepare the ingredients for the pumpkin-cream sauce (while the pie cools).
Cut the pumpkin into pieces and put it in a saucepan.
If there is no fresh, take frozen, pre-thawed.
Pumpkin should be sweet (!), in this case, sugar is not needed. If the pumpkin is not sweet, add sugar to taste or sweetener.
Put the pot with the pumpkin on the fire and add a little water to avoid burning (about 50 ml).
Simmer under the lid until semi-soft.
Pour in the cream and stir, continue to simmer the pumpkin until soft.
A total of 20-30 minutes.
To cool down a bit.
Mash with a blender in puree until smooth. At this stage, you can sweeten it.
Cool to room temperature.
Put the pumpkin-cream sauce in a saucepan.
Sprinkle the cake with powdered sugar (optional).
Pour the sauce over portions of the pie and garnish with seeds and sesame seeds, or serve the sauce separately to each. Chocolate cake with pumpkin cream sauce without sugar is ready!Bon appetit!!!