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🍰 Chocolate Pumpkin Cake

485 kcal · 30 min · 4 servings

Ingredients

• 750 g pumpkin
• 3 eggs
• 150 g sugar
• 1 packet vanilla sugar
• 1 tsp cinnamon (ground)
• 1 tsp ginger (ground)
• 1 tsp coriander (ground)
• 1 tsp nutmeg (ground)
• 1 pinch salt
• 2 tsp lemon zest
• 150 g melted butter
• 1 packet baking powder
• 350 g semolina
• 200 g dark chocolate
• butter (for the pan)
• candied orange slice (for decoration)

Instructions

1. 1. Peel the pumpkin and remove the inside.
2. 2. Cut the flesh into wedges.
3. 3. Line a baking sheet with baking paper.
4. 4. Spread the pumpkin wedges on the tray.
5. 5. Preheat the oven to 200 degrees.
6. 6. Bake the pumpkin for about 30 minutes.
7. 7. Remove the pumpkin from the oven.
8. 8. Let the pumpkin cool down completely.
9. 9. Turn the oven down to 180 degrees.
10. 10. Puree the cooled pumpkin finely.
11. 11. Whisk the eggs with sugar.
12. 12. Add vanilla sugar and spices.
13. 13. Stir the butter into the egg mixture.
14. 14. Fold in the pumpkin puree.
15. 15. Mix baking powder and semolina.
16. 16. Stir the dry mixture into the batter briefly.
17. 17. Stop stirring as soon as the batter is moist.
18. 18. Grease a springform pan.
19. 19. Pour the batter into the pan.
20. 20. Smooth the surface.
21. 21. Bake the cake for 35 to 40 minutes.
22. 22. Remove the cake from the oven.
23. 23. Let the cake cool in the pan.
24. 24. Melt the chocolate coating in a warm water bath.
25. 25. Pour the chocolate over the cake.
26. 26. Decorate the cake with candied orange slices.

Nutrition per serving

• kcal: 485
• Protein: 7 g · Fett/Fat: 23 g · Carbs: 62 g