I can’t remember where I got this recipe from, but it was in my big book of recipe collections, apparently from a newspaper cut out very very very long ago because my book has been with me for the longest time and this recipe is in one of the pages right in front. Must have been in the early 2000s or earlier. The reason why I cut this piece out was because of the interesting attempt to combine chocolate with pumpkin; it’s usually either pumpkin cake or chocolate cake, not both at the same time.
The texture of the cake turned out very jelly-like, which is different from the usual crumbly cake texture. It’s easy to cut into, easy to eat and actually really tasty – sweet but without the overdose, soft, light and satisfying. And the best thing of all, there’s no whipped cream. I hate whipped cream.
Ingredients:
- Pumpkin: 150g, cut into chunks
- Unsalted butter: 300g
- Dark chocolate: 150g
- Caster sugar: 300g
- Plain flour: 75g
- Egg: 8
Method:
- Steam pumpkin. Mash well and set aside.
- Preheat oven at 200 degrees Celsius.
- Melt butter, chocolate and sugar together till dissolved and smooth.
- Whisk in mashed pumpkin. Then fold in flour.
- Whisk in eggs.
- Pour into greased baking paper in a round baking pan.
- Bake 40min till set and toothpick comes out clean.
- Serve hot with ice-cream.
Serving:
1 cake loaf (8 slices)
