Thursday, October 31, 2013
Chocolate and Pumpkin pie
But We will not throw away the flesh, it's so precious and rich in vitamins, fibre and minerals so we will use it to prepare sweet cakes (threat) and will decorate them as tricks, using sugar paste to make little ghosts, a chocolate candy to make the body of a spider and melted chocolate for his legs and for the spider web, and a lot of whipped cream ...So, are you ready for trick or treating?
A pinch of salt
Pastry flour 250 g (8.82 oz)
Unsweetened cocoa powder 50 g (1.77 oz)
Sugar 200 g (7.06 oz)
Oilseed or melted butter 100 g (3.53 0z)
Pumpkin cleaned and cooked in the oven 450 g (0.99 lbs)
Liqueur to your taste 80 g (2.82 oz)( if it is for children it can be replaced with 100 grams (3.53 oz) of milk or juice)
1 sachet of baking powder
Nutella as required
To decorate whipped cream and chocolate
Clean the pumpkin, cut into 1 cm thick slices, place on a baking tray covered with baking paper and cook in the oven at 180°C (356°F) for about 35-40 min. Leave it to cool then whisk it with the liqueur. Beat the eggs with a pinch of salt and the sugar until stiff. Gently mix the pumpkin with the eggs, then add the oilseed, the flour sifted with cocoa powder and finally the baking powder. Grease and cover with flour a 26-28 cm (10.24 - 11.02 inches) in diameter cake pan, pour the mixture and bake at 180°C (356°F) for about 30 minutes. Leave it to cool then cut into two layers, spread the lower layer with nutella, cover with the top layer, spread with whipped cream and decorate as desired.