You know it mainly in soup, mashed potatoes or gratin… But have you tried it in a sweet recipe? Discover this amazing recipe that combines the flavors of maple syrup, cinnamon, chocolate and, of course, pumpkin.
Pumpkin is a low-calorie vegetable rich in antioxidants and beta-carotene. Being a good source of dietary fiber, it promotes the health of the digestive system while having a satiating effect.
Ingredients (6 to 8 parts)
- About 200 g pumpkin
- 200g dark chocolate 80% cocoa
- 25ml maple syrup
- 3 eggs
- 1 teaspoon ground cinnamon
- 55g hazelnut powder
- 45g of flour
- 2 tablespoons coconut oil (or other vegetable oil)
- 1 teaspoon baking soda
- Optional topping: chopped organic orange zest and slivered almonds
- Cut the pumpkin in half, empty it and gently steam it for about 20 minutes.
- Meanwhile, melt the dark chocolate in a water bath. Book.
- Once the squash is cooked, remove the skin and mash the flesh with a fork on a plate to make a smooth puree. Book.
- Preheat your oven to 180°C. In a large bowl, add the eggs, cinnamon, and maple syrup. Beat vigorously until the mixture whitens a little.
- Add the pumpkin puree, melted dark chocolate, and coconut oil to the bowl. Mix well with a spatula.
- Add the baking soda and then the flour, mix.
- Add the hazelnut powder and mix again.
- Pour everything into a tart pan and bake for 20 to 25 minutes (insert the tip of a knife to check if it’s done: it should come out “dry”).
- Once the cake is cooked, you can place some chopped almonds and a little orange zest on top.
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