Turn your leftover pumpkin into a delicious dessert with this chocolate chip and pumpkin ciambella recipe by Mario Matassa…
Recipe and photo © Mario Matassa
This chocolate chip and pumpkin ciambella recipe is virtually foolproof, and the bitter chocolate and sweet pumpkin combine perfectly.
What’s more, it keeps well, handy for those winter nights in front of the fire with a glass of sweet dessert wine – or a cup of tea. The choice is entirely up to you!
Chocolate chip and pumpkin ciambella | Ciambella zucca e cioccolato
➤ SERVES: 4, at least
➤ PREPARATION: 15 minutes
➤ COOKING: 40 minutes
Ingredients:
- 300g pumpkin, cleaned and chopped finely
- 250g plain flour
- 150g sugar
- 3 large free-range eggs
- 100g sunflower oil
- 50g cornflour
- 16g baking powder
- 120g chopped dark chocolate
Method:
- Preheat the oven to 180ºC/Gas Mark 4. Pour the oil into a tall container suitable for blending, add the pumpkin and blitz until smooth and creamy.
- Crack the eggs into a large bowl and add the sugar. Whisk until smooth and foamy. Continue whisking while adding the pumpkin purée. Once blended, add the flour, cornflour and baking powder.
- Continue whisking for a few seconds to roughly amalgamate the ingredients. Add the chopped chocolate and finish mixing with a spatula, ensuring that the wet and dry ingredients are all evenly mixed together.
- Butter a 20cm ciambella tin and dust with flour. Pour the cake mixture into the tin and bake for 40 minutes, or until a wooden skewer comes out clean. Once cooked, remove from the oven and allow to cool completely.
- Flip the cake out onto a plate and turn it back over onto another. Slice and serve. The cake will store well in an airtight container for up to five days.
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