/ Recipe: Pumpkin chocolate cakes

Recipe Pumpkin chocolate cakes

  • Butter - 8 Art. Spoons
  • Bitter chocolate - 180 grams
  • Flour - 2 cups
  • Baking powder - 1 teaspoon
  • Cayenne pepper - 1/8 teaspoons
  • Salt - 1/2 teaspoonfuls
  • Sugar - 3 / 4-1 Cups
  • Eggs - 4 Cups
  • Extract of vanilla - 1 st. a spoon
  • Pumpkin Puree - 1 1/4 Cups
  • Vegetable oil - 1/4 Glass
  • Ground cinnamon - 1 teaspoon
  • Nutmeg - 1/4 teaspoons
  • Nuts - 1/2 cup

1. Preheat the oven to 175 degrees. Lubricate a square pan or dish. Fade with parchment paper. Melt the chopped chocolate and butter in a bowl, placed over a pot of boiling water, stirring occasionally. 2. Mix the flour, baking powder, cayenne pepper and salt in a large bowl, set aside. Beat up sugar, eggs and vanilla extract in a bowl with a mixer, from 3 to 5 minutes. Add the flour mixture and whip until smooth. Pour half the dough (about two glasses) into a separate bowl and mix with the melted chocolate. If the mixture seems too thick, add a little more dough (a few spoons). 3. In another bowl, mix the remaining dough, pumpkin puree, vegetable oil, cinnamon and nutmeg. Pour half of the chocolate dough into the prepared form and smooth with a rubber spatula. 4. Pour half of the pumpkin mixture on top. Make another chocolate layer, then pumpkin. Do everything very quickly. 5. With a small spatula or table knife, gently mix all the layers to create a marble effect. Sprinkle with chopped nuts if you use them. 6. Bake for 40 to 45 minutes. Let cool on a baking sheet, then cut into 16 squares.

Servings: 8

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