Ingredients
Units
- 15 oz. pumpkin puree (fresh or canned)
- 3 eggs
- 1 cup granulated sugar
- 1 cup + 3 tbsp all purpose flour
- 4 tbsp unsweetened cocoa powder
- 10 tbsp unsalted butter (softened)
- 1/3 cup milk
- 1 sachet vanilla baking powder (1/2 oz or 16g)
- 1/4 cup walnuts (coarsely chopped)
- 1/4 cup chocolate chips
- powdered sugar (to dust)
Instructions
- If using a fresh 2 pound pumpkin : halve the pumpkin. Remove seeds and stringy pulp. Peel, cut into chunks and boil in lightly salted water for 25 minutes or until tender. Purée in a blender or food mill.
- Preheat oven at 350 F degrees.
- Grease with baking spray or butter and breadcrumbs a 9 inch cake pan. Set aside.
- In a big bowl, beat eggs and sugar, then add pumpkin puree and flour and mix thoroughly.
- Add cocoa powder, butter, milk and blend together.
- Gently fold in the vanilla baking powder until well incorporated.
- Stir in chocolate chips and chopped walnuts.
- Pour the cake batter into the greased pan and bake for 35 minutes.
- Allow to cool in its pan.
- Dust with powdered sugar before serving.
- Category: Dessert
- Cuisine: Italian