Thanks to the cream and the pumpkin, the recipe for the chocolate cake with nutmeg pumpkin tastes particularly juicy.
ingredients For 12 Servings
| 300 |
G |
Nutmeg squash (peeled, pitted) |
| 4th |
Pc |
Eggs |
| 4th |
Tbsp |
Lemon juice (freshly squeezed) |
| 150 |
G |
Cooking chocolate |
| 1 |
TL |
Ground cinnamon) |
| 100 |
ml |
cream |
| 150 |
G |
Almonds (ground) |
| 100 |
G |
Flour smooth) |
| 1 |
TL |
baking powder |
recipe preparation
- Roughly grate the pumpkin using a square grater, then chop the chocolate and put both aside until you are ready to use them again.
- Then stir the eggs with sugar, cinnamon and lemon juice using a hand mixer for 5 minutes until frothy.
- Now stir the pumpkin and chocolate into the egg mixture. Then mix the almonds, flour and baking powder and mix in alternately with the cream.
- Mix the part until a fluffy mass is formed. Then fill the chocolate cake with the nutmeg pumpkin in a greased and floured springform pan.
- Now the mold is placed in the oven preheated to 180 ° C for 50 minutes.
