Recipes
Chocolate cake with nutmeg squash – recipe
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.
