This recipe is an outrageously delicious mix for breakfasts and snacks. Although the pumpkin is within our reach throughout the year, connoisseurs say that autumn is when we most want to eat them.
In sweet recipes, the pumpkin gives a lot of play in the kitchen and from now on we tell you that if you have not yet tried combining pumpkin with chocolate, you do not know what you were missing.
They are two ingredients that combine perfectly and this sponge cake is a great example of what we say. The pumpkin adds juiciness to the dough and a touch of extra sweetness that contrasts with the bitterness of the chocolate.
Ingredients: for 8 people
- Pumpkin puree 250 g
- Pastry flour 205 g
- Sugar 160 g
- Sunflower oil 110 g
- Eggs 3
- Pure cocoa powder (unsweetened) 20 g
- Chemical yeast 10 g
-This recipe costs us in time, about 15 minutes of preparation and another 40 minutes of cooking
-Firstly we separate 20 grams of flour and reserve.
-Then we beat the eggs with the sugar until we get a creamy mixture. We add the sunflower oil and mix gently.
-Afterwards, we add the pumpkin puree and mix again.
-We sift the rest of the flour (185 g) together with the baking powder and add it to the previous mixture.
Then, we divide the resulting dough into two containers and add the reserved flour to one of them (sifted) and the cocoa (also sifted) to the other. We mix gently.
Next we pour both mixtures into a mold with a removable base, alternating one and the other to create a two-color effect on the cake.
Finally, we introduce the mold in the oven, preheated to 180º C with heat up and down, and cook for approximately 40 minutes.
We can also decorate the cake (optional)
-Can be with a chocolate ganache and sprinkle with toasted chopped almonds
-We mix 80 grams of very hot liquid cream with 100 grams of chopped dark chocolate and 10 grams of icing sugar.
-Sprinkle on the surface of the cake.