Prajitura cu dovleac si ciocolata/ Pumpkin chocholate cake

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Prajiturica aceasta am facut-o cu muuult timp in urma, cred ca prin martie, deoarece la noi se gaseste dovleac in toate anotimpurile, mi-am permis sa o fac pentr ca imi facuse cu ochiul de ceva vreme pe blogul Laurei Adamache. Si pentru ca acum e toamna, am zis ca e timpul sa va impartasesc si voua reteta, care este pe putin spus, senzationala de aceea am facut cantitate dubla 🙂

Ingrediente pentru o tava de 26cm/ 40cm

200 g faina
100 g ciocolata amara/lapte
1 plic praf de copt
140 g nuci/alune/migdale
400 g dovleac copt
6 oua
150 g unt
240 g zahar brun
1 lingurita de scortisoara
200 g ciocolata amara + 50 g unt (glazura)

Mod de preparare:

• Intai pregatim dovleacul pe care il curatam de seminte si il coacem in cuptorul preincalzit la 180ºC pana cand se inmoaie. Il curatam de coaja si il taiem cubulete apoi il scurgem bine de apa intr-o sita.
• Intr-un bol amestecam toate ingredientele uscate: chipsurile de ciocolata (sau ciocolata rupta bucatele mici) impreuna cu faina, praful de copt, nucile macinate si scortisara.
• Separam albusurile de galbenusuri iar albusurile le batem spuma tare.
• Mixam untul la temperatura camerei cu zaharul pana cand devine spumos apoi adaugam galbenusurile pe rand si omogenizam bine.
• Adaugam si dovleacul bine scurs in crema de unt (poate fi si pasat/facut piure) iar apoi mixul de faina si omogenizam bine toate ingredientele.

• La final adaugam albusurile batute spuma tare, incorporandu-le in aluat cu o paleta sau un tel in forma de para, amestecand cu grija de jos in sus.
• Tapetam o tava (26cm/40cm) cu foaie de copt. Foaia de copt o dam printr-un jet de apa calduta si o stoarcem bine, in acest fel se va aseza foarte usor in tava.
• Turnam aluatul in tava si coacem prajitura in cuptorul preincalzit la 180ºC pana cand trece testul scobitorii, cca. 25 min.
• O lasam sa se raceasca in tava, apoi o taiem dreptunghiuri pe care le asezam pe un gratar si pe care le vom glazura cu ciocolata.

Glazura:

• Se poate face si la microunde, topind ciocolata si untul si omogenizam bine, sau, intr-o craticioara pe aragaz vom topi untul apoi vom adauga ciocolata topita  pe baie de abur.

Glazuram fiecare dreptunghi de prajitura cu ciocolata si o servim cu placere!

Este deosebit de aromata, umeda si perfecta pentru o zi de toamna!

Prajitura cu dovleac si ciocolata/ Pumpkin chocolate cake

 

Print

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

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 😉

Author: gabriela cuisine

Recipe type: desert

Serves: 16

Ingredients

• 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

Instructions

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!

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