This recipe is a result of the chef's constant experimentation. Finally, he zeroed in on pumpkin to give this delightful dessert a certain degree of moistness yet brings about a quaint change in the ingredients normally used in desserts. There is a play of flavours and textures here with the pumpkin, espresso and almonds all having their say.
Moist pumpkin, almond and espresso chocolate slice
Ingredients
270 gms butter, unsalted
225 gms castor sugar
Half a tsp baking powder
Half a tsp baking soda
150 gms flour plain
30 gms cocoa powder
45 gms almond powder
55 gms almond slice
135 gms yellow pumpkin grated
1 egg
2 port espresso, strong
Method
Mix all the ingredients except the espresso until a smooth past is achieved. Place in a buttered cake mould and bake in the oven at 180 degree Celsius for 50 minutes.
Remove the cake and allow to cool slightly. When still warm, brush it with the espresso. Coat with chocolate sauce or icing sugar and enjoy.
