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Print Recipe
Chocolate Fondant with Pumpkin Recipe
I don't like pumpkin, but in this recipe it is absolutely unrecognizable! Cake is chocolate, damp (not wet!) and tasty. A great alternative to dessert for children who do not like vegetables that need to be eaten. Try it, and you may like it.
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. For pumpkin puree you need to bake part of the pumpkin (without peel) until ready, then grind it with a blender.
    For pumpkin puree you need to bake part of the pumpkin (without peel) until ready, then grind it with a blender.
  2. In a large Cup, mix the sifted flour and baking soda.
    In a large Cup, mix the sifted flour and baking soda.
  3. In another Cup, mix eggs and sugar.
    In another Cup, mix eggs and sugar.
  4. Add pumpkin puree.
    Add pumpkin puree.
  5. Stir.
    Stir.
  6. Pumpkin mixture pour in the flour (I have the opposite happen), stir with a spatula or mixer until smooth.
    Pumpkin mixture pour in the flour (I have the opposite happen), stir with a spatula or mixer until smooth.
  7. Chop the chocolate, pour the hot milk.
    Chop the chocolate, pour the hot milk.
  8. Stir quickly until it dissolves.
    Stir quickly until it dissolves.
  9. Add chocolate to the dough and mix.
    Add chocolate to the dough and mix.
  10. Form for baking (Ø20-22 cm) grease with butter, put the dough in it and put in a preheated oven to 150° for 50 minutes. The finished cake remove from the oven and cool down completely.
    Form for baking (Ø20-22 cm) grease with butter, put the dough in it and put in a preheated oven to 150° for 50 minutes. The finished cake remove from the oven and cool down completely.

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