Description
The recipe for this Kaka shared with me recently a friend of mine is also the branch. It was so wonderful that I immediately after tasting rewrote the recipe in a favorite book.
Ingredients
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Flour
220 g
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Sugar
270 g
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Chicken egg
2 piece
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Sunflower oil
100 ml
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Water
100 ml
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Puree vegetables
240 g
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Walnuts
1 handful
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Dark chocolate
75 g
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Powdered sugar
90 g
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Soda
1 tsp
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Salt
0.5 tsp
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Cinnamon
0.5 tsp
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Nutmeg
0.5 tsp
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Carnation
0.25 tsp
Cooking
First prepare the pumpkin puree. To do this, cut the pumpkin in large pieces and put on paper lined pastry pan.
Bake the pumpkin in the oven (convection) at 180 degrees for 45 minutes. Allow to cool. Peel and puree them in a blender. Puree left, I put in bags and freeze. You can use mashed potatoes for making sweet and salty Pete.
In a bowl mix flour, sugar, baking soda, cinnamon, salt, cloves and nutmeg.
Whisk the eggs.
Add the eggs, vegetable oil.
After adding 70 ml of water.
Add the pumpkin puree and carefully whisk mass.
Without stopping the mixer, add gradually the flour mixture.
When the batter is thoroughly whipped, turn off the mixer and add the nuts, mix well.
About 1 Cup of dough to pour 60 g of melted chocolate and stir. I did it in a water bath after removing it from the heat because the chocolate started to harden.
Half of the light dough pour in a greased form.
Then with a spoon spread the chocolate dough.
Finish the remaining half of the light dough.
Bake at 180 degrees until done, check with a skewer. Allow to cool.
Make a glaze. Mix 90 g of icing sugar with 4 tsp. water. Then half of the glaze to pour 15 g of melted chocolate and add 2 tsp of hot water. Stir.
Decorate cake with white and chocolate icing.
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