Pumpkin Chocolate Cake with Whipped Cream

Cut open the pumpkin and remove the seeds and core threads. Cut the pumpkin into small cubes approx. 1 cm wide. Weigh out 350 grams and place in a small baking dish and put 50 grams of butter cut into small cubes on top. Next, spread a tablespoon of sugar over everything. Mix the whole thing roughly and then put it in the oven for about 30 minutes at 200 ° C. Then let it cool down.

Put 2,250 grams of chocolate biscuits in a blender and chop finely. (The chocolate is in the biscuit and not on top!) If there is no mixer: Put the biscuits in a freezer bag and beat them as finely as possible with a rolling pin. Add two tablespoons of liquid butter, knead and then use a spoon to work it into a 20 cm springform as a 5 to 7 mm high base. Put aside.

Put the cooled pumpkin cubes in a food processor with a chopping knife, add the double cream cheese, double crème, cinnamon powder, clove powder and nutmeg powder so that there are still small pieces of pumpkin in it. Then add two mixed eggs and work in with a spoon. Spread the mixture evenly on the chocolate base and bake for one hour at 180 ° C. Then let it cool down.

Spread 4,200 ml of whipped cream on the cooled cake and use a sieve to distribute 2 tablespoons of cocoa powder evenly over the cream.