Pumpkin and chocolate plum cake

Name: Pumpkin and chocolate plum cake
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 8
Ingredients: Delica pumpkin to clean 10.6 oz; Rosemary 3 sprigs; Type 00 flour 1 ¾ cup; Potato starch 2 ½ tbsp; Nut flour ¼ cup; Sugar ¾ cup; Eggs 3; Sunflower seed oil 2 ½ tbsp; Greek yogurt 1 cup; Dark chocolate chips 1.8 oz; Powdered yeast for sweets 1.1 tbsp; Vanilla extract 1 tsp; Fine salt 1 pinch

Vegetarian

Difficulty: Average
Prep time: 40 min
Cook time: 1 h 10 min
Serving: 8 persone
Cost: Low

PRESENTATION

With the pumpkin and chocolate plum cake recipe, we want to make your autumn breakfasts super delicious. The air is starting to get crisper, and we return to good habits by making homemade baked desserts, first and foremost plum cakes, excellent for breakfast with a cup of coffee, but also perfect for a snack, like the timeless yogurt plum cake. The pumpkin season has begun, and we wanted to use it to enrich the batter, not only to make it softer but also to give it its typical sweet taste, as we have already done with the Pumpkin, Yogurt, and Salted Caramel Plum Cake, to delight more refined palates, and with the Pumpkin Brioche Bread, for those who prefer more rustic desserts. Try our plum cake and also experiment with other recipes that feature this tasty combination, such as the delicious pumpkin and chocolate cake.

INGREDIENTS
Ingredients for a 22 cm x 8.5 cm mold: Delica pumpkin 10.6 oz (300 g) - to clean; Rosemary 3 sprigs; Type 00 flour 1 ¾ cup (200 g); Potato starch 2 ½ tbsp (35 g); Nut flour ¼ cup (35 g); Sugar ¾ cup (150 g); Eggs 3; Sunflower seed oil 2 ½ tbsp (35 g); Greek yogurt 1 cup (250 g); Dark chocolate chips 1.8 oz (50 g); Powdered yeast for sweets 1.1 tbsp (16 g); Vanilla extract 1 tsp; Fine salt 1 pinch

Preparation

How to prepare Pumpkin and chocolate plum cake

To prepare the pumpkin and chocolate plum cake, clean the pumpkin 1 by removing the seeds and skin and cut it into pieces, obtaining about 7 oz of pulp 2. Prepare a steamer with boiling water and rosemary 3.

Place the pumpkin 4, cover 5 and let it cook for 10 minutes or until it is soft. Test the consistency by piercing the pumpkin with a fork 6.

Once ready, mash the pumpkin with a fork 7 and set it aside. Meanwhile, beat the eggs with vanilla 8 and sugar 9 using an electric mixer.

When the mixture is frothy, add the yogurt 10, pumpkin pulp 11, and vegetable oil 12.

Turn off the mixer and sift in flour, cornstarch, and baking powder 13. Add the hazelnut flour and salt 14, and mix again with the mixer 15 to obtain a homogeneous batter.

Finish by adding chocolate chips, keeping some aside for the surface 16. Pour the batter into a buttered and floured pan of 8.5 x 3.35 x 2.75 inches 17, and run the tip of a knife – dipped in oil – along the surface to divide it lengthwise.

Add the reserved chocolate chips 19 and bake in a preheated static oven at 340°F for 55/60 minutes. Remove from the oven and let cool 20, then remove from the pan and serve the pumpkin and chocolate plum cake 21.

Storage

The pumpkin and chocolate plum cake can be stored covered in a cool place for about 3 days. You can freeze it after baking.

Advice

Scoring the surface allows the batter to take on its classic shape. You can also use butter to grease the blade you'll immerse in the batter. If you like the taste of rosemary, add a little chopped rosemary to the batter to make it more aromatic.

For the translation of some texts, artificial intelligence tools may have been used.