Steps to make the soft pumpkin and chocolate tart

• To prepare the soft pumpkin and chocolate tart, first take the pumpkin, clean it well, if you have difficulty cutting it as it is quite hard, I recommend putting it in the microwave for about 4 minutes. It should soften slightly. Remove the skin, cut the pumpkin into small pieces and put them in the mixer with the blades, along with the corn oil. Blend everything well and set aside. Now take a large bowl, break two eggs, add the sugar and mix well with the help of an electric whisk. Now add the liquids, pour in the whole milk and 1 teaspoon of ground cinnamon, then add the all-purpose flour and the half packet of baking powder. Finally, add the previously prepared pumpkin.

• Meanwhile, preheat the static oven to 356 degrees Fahrenheit. Now take the smart mold, grease, and flour it well, then pour the mixture inside. Bake your soft tart at 356 degrees Fahrenheit for about 20 minutes. Remove from the oven and let cool. In the meantime, prepare the chocolate covering. In this case, I used white chocolate and milk chocolate, but if you prefer, you can use either just white chocolate, just milk chocolate, or opt for dark chocolate. Meanwhile, prepare the chocolate by cutting it into pieces. Heat the fresh liquid cream in a small pot, let it simmer. Turn off the heat and add the white chocolate and milk chocolate and continue to mix with a hand whisk or a spatula. The chocolate should melt perfectly. It should become a bit thick but not too much. Pour it over the cake and let it cool.

• Finally, you can add a little powdered sugar, but only if you like, and you can always add a swirl of whipped cream on the edges of the cake if you like. I used ready-made whipped cream, I must say that the combination of flavors is really wow! Perfect to eat on a cold autumn day.