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🍰 Crunchy Pecan Pumpkin Chocolate Cake

685 kcal · 30 min · 4 servings

Ingredients

• 100 g pecans
• 125 g butter
• 125 g sugar
• 150 g flour
• 0.25 Hokkaido pumpkin (approx. 400 g)
• 75 g pecans
• 200 g dark chocolate coating
• 100 g butter
• 150 g sugar
• 3 eggs
• 150 g flour
• 2 tbsp cocoa powder
• 1 pinch salt
• 1 tsp baking powder

Instructions

1. 1. Grind the pecans finely in a food processor.
2. 2. Mix the fine nut flour with the butter, sugar, and flour.
3. 3. Work the mixture with your fingertips or a dough hook until small crumbs form.
4. 4. Place the crumble topping in the refrigerator to chill.
5. 5. Thoroughly wash the pumpkin.
6. 6. Remove the inside including the seeds and fibers.
7. 7. Peel the skin only if you prefer to do so.
8. 8. Cut the pumpkin flesh into very thin wedges.
9. 9. Preheat the oven to 160 degrees Celsius fan mode.
10. 10. Line a baking tray with baking paper.
11. 11. Roughly chop the remaining pecans for the batter.
12. 12. Chop the chocolate coating into small pieces.
13. 13. Melt the chocolate pieces over a bowl of hot water.
14. 14. Allow the melted chocolate to cool down.
15. 15. Beat the butter with the sugar until creamy.
16. 16. Add the eggs one by one.
17. 17. Beat the mixture until creamy again.
18. 18. Stir the cooled chocolate into the butter-egg mixture.
19. 19. Mix the flour with the chopped nuts, cocoa powder, salt, and baking powder.
20. 20. Gently fold the flour mixture into the chocolate batter.
21. 21. Spread half of the batter evenly on the baking tray.
22. 22. Place half of the pumpkin wedges on top of the batter layer.
23. 23. Cover the pumpkin layer with the remaining batter.
24. 24. Distribute the remaining pumpkin wedges on top.
25. 25. Sprinkle the cold pecan crumble topping evenly over everything.
26. 26. Bake the cake in the oven for about 40 minutes.

Nutrition per serving

• kcal: 685
• Protein: 9 g · Fett/Fat: 42 g · Carbs: 62 g