Chocolate-glazed nut-pumpkin cake – a detailed recipe cooking. 
The photodishes: Kon Pulos Time: 4 hours. Difficulty: medium Portions: 10 – 12 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- 3 tbsp. premium flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp ground cardamom
- 0.25 tsp ground cloves
- 0.25 tsp salt
- 450 gr pumpkin puree
- 1.5 tbsp. Sahara
- 2 tsp grated orange zest
- 1 tsp vanilla extract
- 4 large eggs at room temperature
- 1 and 1/4 Art. vegetable oil
- Mold Butter
Filling
- 1 tbsp. Sahara
- 1 liter warm fat cream
- 0.25 Art. corn syrup
- 2 tbsp. l chopped into small pieces of cold creamy oils
- 220 gr crushed semisweet chocolate
- 1 tbsp. l vanilla extract
- 1/8 tsp salt
- 2 tbsp. toasted pecans, chopped
Glaze
- 170 gr crushed dark chocolate
- 1 tbsp. l cocoa powder
- 110 gr. butter cut into small pieces
- 2 tsp honey
Recipes with similar ingredients: premium flour, cream, eggs, vanilla extract, bitter chocolate, cocoa, pumpkin puree, Orange zest, cardamom, cloves, ground ginger, cinnamon, pecans, honey
Recipe preparation:
- Preheat the oven to 170 ° C. Lightly butter 2 cake molds with a diameter of 22 cm, lay out the bottom of each parchment paper.
- Make cakes: mix flour, baking powder, food soda, cinnamon, ginger, cardamom, cloves and salt in a large bowl; set aside. Mix pumpkin, sugar, zest and vanilla in a bowl beat the mixer with a spatula and beat at medium speed until smooth, about 1 minute. Add the eggs, one at a time at a time, whisking to mix. Leave the mixer to work, add vegetable oil. Add the flour mixture and mix. Lay out the dough in two forms, knock each form on the countertop to the dough is evenly distributed.
- Put the molds in the oven and bake until the cakes begin rise out of shape and become resilient in the center, about 30 minutes. Rearrange on a countertop and let cool for 10 minutes in molds, then lay out and let cool completely.
- Chocolate cream with pecans: mix sugar and 0.25 tbsp. water in a large deep saucepan over medium heat. Bring to boil slowly and cook without stirring until a strong aroma, about 8 minutes. Gently stir in warm cream and cook, whipping until smooth. Add corn syrup and bring to boil, then reduce heat and cook, stirring occasionally, until the mixture slightly thickens and begins to stick to a spoon, 40-50 minutes. Remove from heat, stir in butter, chocolate, vanilla and salt. Allow to cool completely, then add pecans. Close lid and refrigerate until the cream hardens, It will take about 1 hour.
- Collect the cake: cut each cake in half in half horizontally with a serrated knife to make 4 cakes. Put one per dish, spread on top of a third of the nut cream. Alternate cakes and filling, put the last cake on top. Put in refrigerator for about 1 hour.
- Make icing: mix chocolate, cocoa powder, butter and honey in a microwave bowl. Cover film and microwave in about 1 minute. Take off film and mix until smooth. Allow to cool to room temperature. temperature, then spread the cake, allowing the excess to drain over to the sides. Keep the cake in the refrigerator until the icing hardens, about 10 minutes.
