Pumpkin sponge cake with chocolate coating

Bizcocho de calabaza con cobertura de chocolate

This pumpkin cake is perfect to serve for breakfast or snacks or as a fall dessert.

It is very easy to prepare, very spongy and the pumpkin will give us a moist and juicy crumb.
You can serve it with chocolate coating to make it even more irresistible.

For 8-10 people
Time: 50-60 minutes

140 ml mild olive oil
3 eggs
200 g of sugar
240 g raw pumpkin
70 g of ground almond flour
250 g of pastry flour
10 gr of pastry impeller
1 pinch of cinnamon
For the chocolate coating:
150 ml cream 45% mg
2 tablespoons maple syrup
150 g dark chocolate
20 g of butter.

Cut the pumpkin into cubes and blend with a food processor with a little water or olive oil.
olive until you get a cream.
Sift the flour with the impeller and set aside.
Beat the eggs with the sugar for 2-3 minutes until you get a creamy mixture and
Add the oil little by little and then the crushed pumpkin. Mix until
integrate well.
Add the ground almonds and cinnamon. Add the sifted flour in two batches, half first and mix gently, repeat.
same with the second half.
Preheat the oven to 180ºC.
Grease the 24 cm low saucepan with butter and pour the mixture. Tap
on a kitchen towel on the counter so the dough can settle.
Bake the cake with heat up and down for about 35-40 minutes, check with a skewer
and that it comes out clean.
When it is baked, let the cake cool a little and turn the pan onto a rack.
so that it cools completely.
While preparing the chocolate coating.
Put the cream with the maple syrup in a saucepan, when it starts to boil, remove from the heat and
add the chopped chocolate and butter, let sit for a couple of minutes and mix well
until obtaining a smooth and shiny cream.
Spread the coverage over the cake irregularly and decorate with shaped candy.

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