John Myers
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Pumpkin Pie with Chocolate Topping
The perfect pumpkin pie with chocolate topping recipe with a picture and simple step-by-step instructions.
Chocolate topping:
- 80 g Peeled carrot
- 180 ml Sunflower oil
- 3 Eggs
- 240 g Flour
- 250 g Sugar
- 1 Pck. Baking powder
- 80 ml Milk
- 120 g Unsweetened cocoa
- 200 g Sugar
- 50 g Butter
- 1 tsp Cinnamon
Dough:
- Cut the peeled pumpkin and carrot into large pieces. Together with the oil and eggs in a blender, grind and mix until a creamy cream is formed.
- In the meantime, preheat the oven to 175 ° convection. Butter a rectangular shape 20 x 30 cm and line the bottom and the edge with baking paper. (With a round shape, size approx. 24 – 26 cm DM).
- Mix the flour, sugar and baking powder in a larger bowl. Add the pumpkin cream and mix everything with a wooden ladle until no more flour can be seen. Fill into the form and place in the oven on the middle rack. Baking time about 45 minutes. Make a wooden stick test. No more dough should stick to it when it is pulled out. After removing the cake, let it cool down well, remove the baking paper and place on a larger surface.
Chocolate topping:
- Put all the ingredients in a larger saucepan. First turn the hotplate to the highest setting and mix the mixture while stirring constantly. When it starts to bond well, immediately turn the heat down 2/3. Keep stirring and watch out that it doesn’t start. It has to be tough and shiny at the end (similar to a chocolate dough).
- Immediately coat the cake about 5 mm thick on the surface. Simply spread the flowing mass on the side edges. Decoration as you like and your own idea. I simply redesigned the finished decorative marzipan carrots (just had some there …..)
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