Pumpkin Pie with Chocolate Icing Recipe
Once they were wary of sweet cakes, which include vegetables… But curiosity and a beautiful picture won me over, and I, enjoying another piece, want to offer this recipe to you, dear cooks! Moist, fragrant cake (the taste of pumpkin, by the way, is not felt at all) and very, very harmoniously complementing the top of a soft thick layer of chocolate!
Servings
12
Cook Time
75minutes
Servings
12
Cook Time
75minutes
Ingredients
Instructions
  1. Our products! I made half a serving. For a standard 32×42 cm baking sheet, increase the number of products by 2 times.
  2. Wash the pumpkin, peel it, remove the seeds and grate it. The original recipe did not specify how to finely grate – I grate on a medium grater.
  3. Beat the soft butter with sugar, a pinch of salt and vanilla sugar.
  4. Add one, 3 eggs to the oil mixture, beating after each addition.
  5. Mix flour, almonds and baking powder.
  6. Add the flour mixture to the butter, mix.
  7. At the end, add the grated pumpkin and mix.
  8. Turn the oven on 175 degrees in advance. A 20×25 cm baking dish should be greased with butter or, like mine, covered with baking paper. Spread the dough into the mold and bake for about 25 minutes.
  9. The finished cake is cooled on the grill.
  10. Pour 100 ml of heavy cream into a saucepan. Pour the coarsely chopped chocolate into the same place, put it on the stove and bring it to the complete dissolution of the chocolate (do not boil!). Remove the baking sheet from the stove and refrigerate for 5 minutes, stirring frequently.
  11. Cover the completely cooled cake with icing. Leave to cool for 3 hours.
  12. Sprinkle the finished cake with cocoa powder.
  13. Ready!
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