Pumpkin Chocolate Cake

Name: Pumpkin Chocolate Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 2 h 30 min
Yield: 1
Cuisine: German
Ingredients: 750 g muskmelon pumpkin; 3 eggs; 150 g sugar; 1 packet vanilla sugar; 1 tsp cinnamon (ground); 1 tsp ginger (ground); 1 tsp coriander (ground); 1 tsp nutmeg (ground); a pinch salt; 2 tsp grated lemon zest; 150 g liquid butter; 1 packet baking powder; 350 g semolina; 200 g dark couverture chocolate; butter (for the pan); candied orange slice (for decoration)

Prep: 20min

| Servings: 1 | Cook: 1h 15min

Pumpkin chocolate cake is a recipe with fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

750 g muskmelon pumpkin
3 eggs
150 g sugar
1 packet vanilla sugar
1 tsp cinnamon (ground)
1 tsp ginger (ground)
1 tsp coriander (ground)
1 tsp nutmeg (ground)
a pinch salt
2 tsp grated lemon zest
150 g liquid butter
1 packet baking powder
350 g semolina
200 g dark couverture chocolate
butter (for the pan)
candied orange slice (for decoration)

Instructions

1.
Peel, clean and cut pumpkin into wedges. Place on a parchment-lined tray and bake in preheated oven at 200°C for about 30 minutes, then remove and cool. Lower oven to 180°C.
2.
Puree pumpkin finely. Beat eggs with sugar, vanilla sugar, spices and butter; fold in pureed pumpkin. Mix baking powder with semolina and stir briefly into batter until all ingredients are moist but not fully homogenized.
3.
Grease the springform pan, pour batter in and smooth top. Bake at high temperature for about 35-40 minutes, then remove and cool. Melt couverture chocolate in a warm water bath, coat cake and decorate with candied orange slices.