Chocolate and

pumpkin cake, gluten free

25 min

20 min

6 persons

Easy

A perfect recipe in autumn or winter…

Ingredients

250g of plain Mathez’ Truffles

120g of pumpkin

1 tablespoon hazelnut "purée"

3 eggs

70g of brown sugar

40g of chestnut flour

1 pinch of salt

for this recipe

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Plain

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Steps

First peel the pumpkin, cut it in half to remove the seeds from the middle, then cut it into cubes. Cook the pieces in steam or boiling (unsalted) water for about 15 minutes (your knife must pass through the cubes without resistance).

After the pumpkin is cooked, mash it into a puree and set aside.

Preheat your oven to 180°C.

Melt the chocolate in the microwave or water bath.

In a bowl or salad bowl, beat the eggs first.

In a bowl, mix the pumpkin puree with the hazelnut puree, sugar, beaten eggs and salt. When everything is homogeneous, add the melted chocolate and then the flour.

Pour the dough into a round or square buttered and floured mould (not necessary for silicone moulds) and bake for 20 minutes.

Enjoy warm at the end of the oven or cold, with a scoop of ice cream, sprinkled with icing sugar or even with a custard !

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Chocolate and