Dark chocolate and Pumpkin Pie

Pumpkin and chocolate is a sublime combination: rich, creamy, intense. Add the zing of lemon and orange zest and the scent of vanilla to create this delicious, layered cake. Perfect for the Christmas season, this simple dessert will be a delight on your table, and one slice each will not be enough.


This original cake recipe comes from a suggestion from friend Maria Letizia, another italian abroad that is enjoying her life with her family in the beautiful Berlin. She spotted this recipe in a blog called schizzincucina.com, which merges art and food. The concept is very interesting: each recipe is associated with a piece of art. When I saw the picture of this cake I admit I didn’t pay too much attention to the painting next to it. I just thought: I want a slice of it NOW. Pumpkin and chocolate cake (2)So yesterday I decided to give it a try, as I was invited to a dinner party and I volunteered to bring the dessert. The result: stunningly good! Give it a try and you will become a fan, like I am, of this delight.

INGREDIENTS
– for the dough:
270g brown flour
150g unsalted butter
6g yeast powder
150g sugar
1 egg
1 scoop of vanilla extract
1 tablespoon of cocoa
2g salt
– for the pumpkin filling:
300g pumpkin
45g (a handful) chopped almonds
10g icing sugar
1 tablespoon of honey
zest of one lemon and one orange (organic)
– for the chocolate filling:
300g of dark chocolate
200ml (a glass) of double cream Pumpkin and chocolate cake (1)Pumpkin and chocolate cake (1)PREPARATION
For the dough: Sieve the brown flour and mix it with the yeast, cocoa powder, sugar and salt.
Add the butter (soft but not melted, at room temperature) and the egg and mix the dough with one hand until amalgamated. Shape the dough in a ball shape, cover it in cling film and place it in the fridge for 30mins to harden.
Pumpkin filling: Clean and chop the pumpkin. Add lemon and orange zest (avoiding the white part of the skin, because it is bitter). Cook in the microwave at max power for 7minutes. Once cooked, blend the pumpkin then add the chopped almonds, the icing sugar and the honey and mix. Pumpkin and chocolate pie (5) honeyChocolate filling: melt the chocolate in bain-marie (or in the microwave, using the “defrost” setting). In a small pan, heat the double cream until it boils. Then mix the melted chocolate with the double cream until perfectly amalgamates. You should obtain a thick, dark chocolate spread. Pumpkin and chocolate pie (4)Assemble the cake: Grease a rounded baking tray with some butter (approx. 23cm (9’) diameter).Take the dough out of the fridge and separate in 3 parts. Use 2 parts for the base for your pie. I prefer to spread it with my hands instead of rolling it.
Spread a first layer of chocolate filling using half of the amount you have prepared.
Spread a layer of pumpkin using all the available pumpkin filling. Pumpkin and chocolate cake (3)Spread a third layer of chocolate filling using the remaining half of the amount you have prepared. Pumpkin pie with chocolateUse the dough that is left to either:
– sealing your pie (in that case you should roll it in a round shape)
– or crumbling it with your hands on top of the last chocolate-filling layer, only partially covering it. This would give your pie a more rustic, irregular look. Pumpkin and chocolate pie (12)Bake in a pre-heated oven at 180C (355F) for 30minutes. Once cooked, if you want you could sprinkle it with icing sugar and enjoy it! Pumpkin and chocolate pie (15)I like when it is served at room temperature. Though microwaving it for 30seconds makes the chocolate filling a bit creamier. Feel free to heat it or not at your taste! Both ways, you will be in heaven after the first bite. Pumpkin and chocolate cake recipe

5 from 1 reviews
Dark chocolate and Pumpkin Pie
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 270g brown flour
  • 150g unsalted butter
  • 6g yeast powder
  • 150g sugar
  • 1 egg
  • 1 scoop of vanilla extract
  • 1 tablespoon of cocoa
  • 2g salt
  • 300g pumpkin
  • 45g (a handful) chopped almonds
  • 10g icing sugar
  • 1 tablespoon of honey
  • zest of one lemon and one orange (organic)
  • 300g of dark chocolate
  • 200ml (a glass) of double cream
Instructions
  1. For the dough: Sieve the brown flour and mix it with the yeast, cocoa powder, sugar and salt.
  2. Add the butter (soft but not melted, at room temperature) and the egg and mix the dough with one hand until amalgamated. Shape the dough in a ball shape, cover it in cling film and place it in the fridge for 30mins to harden.
  3. Pumpkin filling: Clean and chop the pumpkin. Add lemon and orange zest (avoiding the white part of the skin, because it is bitter). Cook in the microwave at max power for 7minutes.
  4. Once cooked, blend the pumpkin then add the chopped almonds, the icing sugar and the honey and mix.
  5. Chocolate filling: melt the chocolate in bain-marie (or in the microwave, using the “defrost” setting).
  6. In a small pan, heat the double cream until it boils. Then mix the melted chocolate with the double cream until perfectly amalgamates. You should obtain a thick, dark chocolate spread.
  7. Grease a rounded baking tray with some butter (approx. 23cm (9’) diameter).
  8. Take the dough out of the fridge and separate in 3 parts. Use 2 parts for the base for your pie. I prefer to spread it with my hands instead of rolling it.
  9. Spread a first layer of chocolate filling using half of the amount you have prepared.
  10. Spread a layer of pumpkin using all the available pumpkin filling.
  11. Spread a third layer of chocolate filling using the remaining half of the amount you have prepared.
  12. Use the dough that is left to either:
  13. - sealing your pie (in that case you should roll it in a round shape)
  14. - or crumbling it with your hands on top of the last chocolate-filling layer, only partially covering it. This would give your pie a more rustic, irregular look.
  15. Bake in a pre-heated oven at 180C (355F) for 30minutes. Once cooked, sprinkle it with icing sugar and enjoy it!
  16. I like when it is served at room temperature. Though microwaving it for 30seconds makes the chocolate filling a bit creamier. Feel free to heat it or not at your taste! Both ways, you will be in heaven after the first bite.

 

Alessio
Hallo! I’m Alessio: an Italian geek with the passion for food and travel. I’m originally from Umbria Region - the Green hearth of Italy - and currently live in London. I’m often on a plane, travelling somewhere either for work or holidays. This is my little corner of the world where I share my tasty recipes, tips on how to cook, restaurants to try and places to visit, including my beautiful Umbria.

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