A creamy, intensely chocolatey cake made with pumpkin, dark chocolate, and eggs. Gluten-free and lactose-free, it has a soft, melt-in-the-mouth texture and is prepared without adding flour or sugar.
Step 1 of 5: Steam or bake the pumpkin until the flesh is very soft and easy to work with.
Step 2 of 5: Melt the dark chocolate in a bain-marie or in the microwave, stirring until smooth and creamy.
Step 3 of 5: Blend the pumpkin flesh with the eggs, melted chocolate, and a pinch of salt until smooth.
Step 4 of 5: Pour the batter into an 18 cm non-stick cake pan and carefully level the surface.
Step 5 of 5: Bake in a preheated oven at 180 °C for approximately 30 minutes, then allow to cool slightly before unmolding and serving.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs
| Average values | Per serving117 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 913 kJ218 kcal | 781 kJ187 kcal |
| Fat | 12.92 g | 11.06 g |
| of which saturated fatty acids | 7.45 g | 6.37 g |
| Carbohydrates | 21.02 g | 17.99 g |
| of which sugars | 18.5 g | 15.84 g |
| Fibre | 3 g | 2.57 g |
| Protein | 4.97 g | 4.25 g |
| Salt | 0.14 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
