- 170gr Stork
- 55gr PecansRoasted, chopped
- 1/2 cup Pumpkin purée(you can buy this ready made or simply boil and then puree fresh pumpkin)
- 1 Eggs
- 500gr Brown SugarDark
- 1tsp Baking Powder
- 1tsp Cinnamon
- 1tsp Ground ginger
- 1/2 tsp Ground nutmeg
- 1/2 tsp SaltSea salt
- 250gr Plain FlourAll purpose
- 100gr Stork
- 85gr Unsweetened chocolate
- 30gr Cocoa Powder
- 200gr Granulated Sugar
- 2 Eggs
- 1 1/2tsp Vanilla essence
- 1/4tsp SaltSea salt
- 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
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.
In a large pan, I melt the 170gr of Stork for about 5 minutes until browned and then let it cool, off the heat.
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.
I switched to a wooden spoon and gently fold in the flour and then the toasted pecans.
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.
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.
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.
Bake for about 25 to 35 minutes. Cool completely before serving.