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Pumpkin chocolate cake a la floo

updated

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Ingredients for 1 servings:

  • 200 g pumpkin flesh, cooked to a puree, squeezed
  • 250 g flour
  • 40 g cocoa
  • 2 tsp baking powder
  • ½ tsp salt
  • 100 g chocolate decoration (mocha beans) or chocolate drops
  • 100 g margarine
  • 220 g sugar
  • 2 eggs
  • 50 g almonds, chopped
  • 50 g ground almonds
  • 50 ml milk, approx.
  • possibly cake icing (chocolate) or powdered sugar
  • Fat for the mold
  • Breadcrumbs for the form

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Mix all ingredients together and pour into a greased and breadcrumbed loaf pan. Bake in the oven at 175°C (top/bottom heat) for about 70 minutes (test with a skewer after 60 minutes). Once cooled, cover with glaze or dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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