INGREDIENTS
- 400g raw, prepared pumpkin, peeled and cut into smallish chunks (any variety is good except butternut squash)
- 150g organic dark cooking chocolate (at least 70 per cent cocoa)
- 1 heaped tsp cinnamon
- 200g ground almonds
- 50g organic cocoa powder
- 1 ½ tsp baking powder
- ½ tsp salt
- 8 tbsp clear runny honey (equals roughly 160g)
- 3 tbsp medium maple syrup (equals roughly 50g)
- 1 tsp vanilla extract
- 3 medium organic free range eggs
Optional garnish
- 1 tsp pink peppercorns, crushed
Cooking utensils
- 27cm x 20 cm 'brownie' tin (Non- stick preferable)
METHOD
1. Preheat a conventional oven on 160C. Grease tin lightly with vegetable oil and a brush.
2. Pop the pumpkin in a heatproof bowl with a small pool of water and cover with good quality cling film, before heating in the microwave on medium high for 8 minutes.
3. Remove from the microwave, drain the liquid and re-cling before blasting it once again, this time on high for 3 minutes. Set aside.
4. Meanwhile, weigh out your cinnamon, ground almonds, cocoa powder, baking powder and salt. Bash up the chocolate inside its packet so that it is left in biggish chunks.
5. In another bowl, whisk up the eggs, honey, maple syrup and vanilla extract until pale and full of surface bubbles.
6. When the pumpkin is out of the microwave, drain all the water out again and whisk until the chunks have turned to a puree.
7. Add the broken chocolate and leave to melt.
8. Once mostly melted, add the egg mixture to the pumpkin and chocolate and beat until fully incorporated before adding the almond and cocoa powder concoction. Mix thoroughly.
9. Pour into the prepared tin, sprinkle over the roughly ground pink peppercorns (if using) and place in the middle of the oven for 35 mins exactly. Allow to cool in the tin before serving.
Categories: American recipes
0 comments:
Post a Comment