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!
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.