Chocolate-Coated Pumpkin Hazelnut Cake
Ingredients
- Ingredients
- butter (for the mold)
- breadcrumbs (for the mold)
- 1 organic Orange
- 200 grams Pumpkin
- 1 small Zucchini
- 6 eggs
- 200 grams sugar
- 1 pinch salt
- 70 grams Pastry flour
- 2 tsps Baking powder
- 1 tsp Ground cinnamon
- 200 grams ground Hazelnuts
- 100 Apricot jam
- 3 Tbsps Rum
- 250 grams Dark chocolate
- 40 grams Pumpkin seed
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection. Butter and flour a 24cm (approximately 9 1/2-inch) round wreath tube cake pan.
Rinse the orange, grate the zest and squeeze the juice. Rinse the zucchini. Finely grate the zucchini and the pumpkin pulp. Separate the eggs and in a mixing bowl beat the egg whites with 100 grams (approximately 3 1/2 ounces) sugar and the salt until stiff. In another bowl, beat the egg yolks with the remaining sugar until light and fluffy and stir in the orange juice in a thin stream. Mix the flour with the baking powder, cinnamon, ground nuts and the orange zest and stir into the egg yolks. Gently fold in the grated vegetables and the egg whites. Spoon into the cake pan, smooth the top and bake until a toothpick inserted near the center of the cake comes out clean, about 45 minutes.
Cool briefly in the pan, then invert onto a wire rack to cool completely.
In a small pan, melt the jam, remove from heat, stir in the rum and spread on the cake. Coarsely chop the chocolate and melt in a heatproof bowl set over a pan of simmering water. Coarsely chop the pumpkin seeds. Cover the cake with the chocolate and sprinkle with chopped nuts. Let stand until the chocolate has set and serve garnished as desired with decorative caramel.
