Autumnal Pumpkin Cake with Chocolate Glaze

Name: Autumnal Pumpkin Cake with Chocolate Glaze
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 12 Portionen
Ingredients: 500 g Hokkaido pumpkin; 150 g Nuts or almonds; 450 g Sugar; 4 piece Eggs; 210 g Oil, neutral; 290 g Flour; 1 Pck. Baking powder; 200 g Bittersweet chocolate couverture

Cake

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Cook Time

3 h 15 min

Servings

Difficulty

Easy

Prep Time

15 Min

Description

This pumpkin cake is a poem! I especially like to make it in autumn when the Hokkaido is in season. The cake is juicy, fluffy and the nuts give it a great bite. The chocolate glaze makes it a real highlight. It is perfect for afternoon coffee or as a birthday cake. The recipe is super simple and is guaranteed to succeed. If you like, you can add some cinnamon or other spices to the dough. An absolute must for all pumpkin cake lovers!

Ingredients (8 ingredients)

500 g Hokkaido pumpkin
150 g Nuts or almonds
450 g Sugar
4 piece Eggs
210 g Oil, neutral
290 g Flour
1 Pck. Baking powder
200 g Bittersweet chocolate couverture

Preparation (7 steps)

Chop pumpkin and nuts

Thermomix® Setting

5 sec/Speed 7

Cut 500 g Hokkaido pumpkin into coarse pieces (the skin can remain on). Place in the mixing bowl together with 150 g nuts or almonds and chop for 5 sec./speed 7. Then transfer.

Stir sugar and eggs until fluffy

Thermomix® Setting

40 sec/Speed 6

Put 450 g sugar and 4 eggs into the mixing bowl and stir for 40 sec./speed 6 until fluffy.

Stir in oil, flour and baking powder

Thermomix® Setting

20 sec/Speed 7

Add 210 g neutral oil, 290 g flour and 1 packet of baking powder and stir in for 20 sec./speed 7.

Fold in pumpkin-nut mixture

Thermomix® Setting

1 min/Kneading speed

Put the chopped pumpkin-nut mixture back into the mixing bowl and mix for 1 min./kneading stage using the spatula.

Bake dough

Spread the dough on a baking tray lined with baking paper with a high edge or put it in a springform pan. Bake in a preheated oven: baking sheet for approx. 45 minutes at 160 °C, springform pan for approx. 60 - 75 minutes at 160 °C.

Prepare chocolate glaze

Thermomix® Setting

4,5 min/55 °C/Speed 1 55

After the cake has cooled slightly, prepare the glaze: roughly chop 200 g bittersweet chocolate couverture and place in the mixing bowl and chop for 5 sec./speed 10. Push down with the spatula and melt for 4.5 min./55 °C/speed 1.

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