Chef George Tsoulis Halloween snacks that you will love.
INGREDIENTS
100 gr. all-purpose flour
30 gr. cocoa, sifted
170 gr. butter, at room temperature
320 gr. granulated sugar
3 eggs, medium
2 tbsp. vanilla extract
½ tsp. baking powder
½ tsp. salt
90 gr. milk chocolate tears
120 gr. roasted pumpkin flesh, passed through the vegetable grinder
65 gr. walnuts, finely chopped
½ tsp. cinnamon powder
¼ tsp. clove powder
¼ tsp. nutmeg powder
PREPARATION & EXECUTION
1 Preheat your oven to 175 ° C, fan assisted and let’s begin. Pour the butter together with the sugar in the bucket of the mixer and beat them at high speed until they are fluffy.
2 Then, add the vanilla and eggs - one by one, continuing to mix. Immediately after, add the flour and baking powder and beat until smooth.
3 Then, remove the bucket from the mixer and divide the mixture into 2 bowls. In one bowl pour the cocoa together with the chocolate tears, and in the other the walnuts, the pumpkin puree, the cinnamon, the clove and the nutmeg. Mix both bowls with a pastry spatula.
4 Then, line a baking tin measuring 26x20cm with bake paper, brush with butter and then sprinkle the cocoa. Then pour in the mixture with the chocolate, taking care to spread it all over the surface of the tin. On top of this layer, add the mixture with the cinnamon and spread it evenly.
5 Bake in a pre-heated oven at 175 ° C, fan assisted, for 45-50 minutes.
6 Finally, remove the tin from the oven, let the cake cool, cut it into pieces and serve.
(Source: Giorgos Tsoulis)
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