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Updated: September 12, 2010 11:02 IST

Layers of richness

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Moist pumpkin, almond and espresso chocolate sauce at Hilton, Janakpuri Photo: Shiv Kumar Pushpakar
THE HINDU Moist pumpkin, almond and espresso chocolate sauce at Hilton, Janakpuri Photo: Shiv Kumar Pushpakar

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.

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.

Keywords: pumpkinespressoalmonds

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