Prajitura cu dovleac si ciocolata/ Pumpkin chocolate cake
Prep time
Cook time
Total time
I made ​​this cake waaaay long ago, I think in March, but here I can buy pumpkin all year round and because I saw it on Laura's Adamache blog a while ago I wanted to do it right away! now it's fall, so I said it is time to share with you the recipe, which is sensational,so I doubled the amount ;-)
Recipe type: desert
Serves: 16
  • 200 g flour
  • 100 g dark chocolate /or milk chocolate
  • 1 teaspoon baking powder
  • 140 g walnuts / hazelnuts / almonds
  • 400 g baked pumpkin (pulp)
  • 6 eggs
  • 150 g butter
  • 240 g brown sugar
  • 1 teaspoon cinnamon
  • 200 g dark chocolate and 50 g butter for glaze
  1. First remove pumpkin seeds then bake the pumpkin in preheated oven at 180 º C until tender. Cut the pulp into cubes and drain out the water in a sieve.
  2. In a bowl mix all dry ingredients: chocolate chips (or chocolate broken in small pieces) flour, baking powder, ground nuts and cinnamon.
  3. Separate the egg yolks and egg whites. Beat the egg whites until stiff.
  4. Mix butter ( which should be at room temperature) with sugar until it becomes frothy then add the egg yolks one at a time and blend well.
  5. Add the well drained pumpkin (mashed pulp) in butter cream and then add the flour mix and blend all ingredients.
  6. Finally add the egg whites, incorporating them into the batter with a whisk, stirring gently from the bottom up.
  7. Put on the bottom of the baking pan (26cm/40cm) baking sheet. Soak the baking sheet in warm water then squeeze it well, this will sit easily in the pan.
  8. Pour batter into cake pan and bake in preheated oven at 180 º C (360 F) until toothpick test passes, for approx. 25 minutes.
  9. Let it cool in the pan, then cut rectangles and sit them on a grill and glaze the cake with chocolate.
  10. Glaze:
  11. It can be done in the microwave, melt chocolate and butter and blend well, or in a saucepan on the stove we will melt the butter then add the melted chocolate.
  12. Each rectangle must be glazed with chocolate and then serve it!
  13. It's very flavorful, moist and perfect for a fall day!
Recipe by gabriela cuisine at