Don't be afraid of our pumpkins! Halloween is becoming more and more popular and the demands on the buffet are also increasing. But we don't think it always has to be spooky! Our patisserie has conjured up a chocolatey pumpkin cake for autumn that impresses with its moist base and a glaze made from light fine cocoa chocolate.
Recipe for 6 people
Preparation time: 130 minutes
Utensils: springform pan
Ingredients:
1 Hokkaido pumpkin (approx. 750 g)
1 stick of cinnamon
1 pinch of aniseed, ground
2 eggs
100 g sugar
100 ml rapeseed oil
150 g natural yoghurt
200 g whipped cream
100 g flour
2 tsp baking powder
4 tbsp ground almonds
1 pinch of salt
70 g drinking chocolate 'Rausch Plantagen Venezuela 43 %'
50 g whipped cream
Additional orange and green colored fondant
Preparation:
- Cut the pumpkin in half, remove the seeds and stalk and cut into small pieces.
- Bring to the boil with 300 ml water, the cinnamon stick and the aniseed and cook for about 6-8 minutes until soft.
- Then drain the water, finely puree the pumpkin and leave to cool.
- Line the springform base with baking paper and preheat the oven to 180°C fan oven.
- For the batter, beat the eggs with the sugar until frothy.
- Add the oil while stirring. Then stir in the yogurt, cream and cooled pumpkin puree.
- Finally, mix in the flour, baking powder and almond semolina and pour into the prepared baking tin.
- Bake for approx. 50 minutes, then cover with aluminum foil and bake for a further 15-20 minutes so that the cake does not get too dark. (Test with a skewer, the dough may still be slightly sticky).
- Leave to cool completely.
- In the meantime, make a ganache from the cream and chocolate: Bring the cream to the boil, stir in the chocolate and mix until a homogeneous mixture is formed.
- Cover the cooled cake with it.
- Shape the colored fondant into small pumpkins and decorate the cake with them.
