- unsalted butter, plus oil for the form - 8 Art. spoons
- bitter chocolate, sliced - 180 grams
- flour - 2 Cups
- baking powder - 1 teaspoon
- cayenne pepper - 1/4 teaspoons
- salt - 1/2 teaspoonfuls
- sugar - 13/4 Cups
- big eggs - 4 pieces
- vanilla extract - 1 st. a spoon
- grated pumpkin or pumpkin puree - 11/4 Glass
- vegetable oil - 1/4 cup
- ground cinnamon - 1 teaspoon
- ground nutmeg - 1/4 teaspoons
- finely chopped hazelnuts or other nuts - 1/2 cup
Preheat the oven to 170 degrees. Lubricate the baking dish with oil. Melt the chocolate and butter in a bowl in a water bath, stirring occasionally until smooth. Mix together the flour, baking powder, cayenne pepper and salt in a large bowl, set aside. Beat up sugar, eggs and vanilla in a bowl with an electric mixer, from 3 to 5 minutes. Add the mass in the flour mixture. Divide the dough between two bowls. In one bowl, add the chocolate mixture and mix. In another bowl add pumpkin, butter, cinnamon and nutmeg. Put half of the chocolate dough into the prepared form, flatten. Top half of the pumpkin dough. Repeat to make another layer of chocolate and another layer of pumpkin. Align the top layer and sprinkle with nuts. Bake for 40 to 45 minutes. Allow to cool in a grate form. Cut into 16 squares and serve.
Servings: 16