Ingredients
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170gr Stork
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55gr PecansRoasted, chopped
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1/2 cup Pumpkin purée(you can buy this ready made or simply boil and then puree fresh pumpkin)
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1 Eggs
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500gr Brown SugarDark
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1tsp Baking Powder
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1tsp Cinnamon
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1tsp Ground ginger
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1/2 tsp Ground nutmeg
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1/2 tsp SaltSea salt
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250gr Plain FlourAll purpose
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100gr Stork
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85gr Unsweetened chocolate
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30gr Cocoa Powder
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200gr Granulated Sugar
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2 Eggs
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1 1/2tsp Vanilla essence
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1/4tsp SaltSea salt
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30gr Plain FlourAll purpose
I recently found this recipe in my inbox in one of the precious newsletters I’m signed up to, to bring you the best recipes around. And of course, I had to try them. As in all my baking, I’m using Stork for butter to create the gooeyness that we’re seeking here. They are so darn delicious, the pumpkin ads a particular sweetness but there’s no way you’ll taste it. Let’s consider this part of our 5 a day. Shall we?
Image by cooking.nytimes.com
Steps
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1
Done
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First things first. I begin by switching on the oven to 185°C and line the baking tray with parchment paper and then butter the paper for extra protection. |
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2
Done
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In a large pan, I melt the 170gr of Stork for about 5 minutes until browned and then let it cool, off the heat. |
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3
Done
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In a food processor or with a whisk, I beat together the pumpkin purée, egg, brown sugar and melted butter. Then I beat in the baking powder, cinnamon, ginger, nutmeg and salt. |
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4
Done
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I switched to a wooden spoon and gently fold in the flour and then the toasted pecans. |
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5
Done
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We can now start deliciousness 2.0 – the chocolate batter. I melt the chocolate in a Bain Marie and then add 100gr of Stork, stirring until smooth. |
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6
Done
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More chocolate, of course. I now whisk in the cocoa powder and sugar, then the eggs one vanilla and salt. Using a wooden spoon, I gently fold in the flour. |
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7
Done
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Time to roll. Spread a scoop of pumpkin batter and chocolate batter into the prepared pan, alternating the scoops. I then drag the knife across the batters to create a swirly texture. |
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8
Done
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Bake for about 25 to 35 minutes. Cool completely before serving. |
