Once wary attitude to sweet cakes, which include vegetables... But curiosity and a beautiful picture won me over, and I, enjoying another piece, I want to offer this recipe to you, dear cooks! Wet, fragrant cake (taste of pumpkin, by the way, is not felt at all) and very, very harmoniously supplementing top from a soft thick layer of chocolate!
| Cook Time | 75 minutes |
| Servings |
Ingredients
- 100 ml Sour Cream (30%)
- 375 grams Pumpkin
- 125 grams Butter
- 100 gram Sugar
- 1 piece Vanilla sugar
- 1 pinch Salt
- 3 pieces Egg
- 100 gram Flour
- 8 grams Dough baking powder
- 50 gram Almonds (ground)
- 100 gram Dark chocolate
- Cacao powder
Ingredients
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Instructions
- Our products! I made half a serving. For a standard baking sheet 32x42 cm increase the number of products in 2 times.
- Pumpkin wash, peel, remove seeds and shred on a grater. The original recipe didn't say how finely to grate - I Ter on average.
- Soft butter beat with sugar, a pinch of salt and vanilla sugar.
- Enter into the oil mixture, one, 3 eggs, whipping after each addition.
- Mix flour, almonds and baking powder.
- Enter the flour mixture to the oil, stir.
- At the end, add the grated pumpkin and mix.
- The oven in advance turn on on 175 degrees. Baking dish 20x25 cm grease with butter or, like me, to lay a paper for baking. Distribute the dough in the form and bake for about 25 minutes.
- The finished cake is cooled on a grid.
- Pour 100 ml of heavy cream into a saucepan. There also pour coarsely chopped chocolate on the stove and bring to a complete dissolution of chocolate (do not boil!). Remove the pan from the stove and cool for 5 minutes, stirring frequently.
- A fully cooled pie, cover with the glaze. Leave to cool for 3 hours.
- The finished cake sprinkle with cocoa powder.
- Ready!
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