Pumpkin, Amaretti, and Chocolate Cake super soft and delicious. The recipe I want to tell you about today features my beloved pumpkin, which I used to prepare a special dessert. I love pumpkin in desserts as it makes them soft and adds a hint of sweetness, so we don’t need to overdo it with sugar. I added amaretti, which go perfectly with pumpkin, and lots of chocolate chips, which are a must. Just imagine the delightful aroma that instantly filled my house, and it was hard to resist tasting a slice while still warm. I just blended the pumpkin with the amaretti and added it to the batter without pre-cooking it, resulting in a delicious orange cream, which I then added to the Pumpkin Cake batter. Don’t miss the recipe for my soft pumpkin cookies, so good they melt in your mouth. Have I convinced you to try it? Let’s head to the kitchen and prepare the Pumpkin and Chocolate Cake together.
AND DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: For a 20 cm diameter mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 178.26 (Kcal)
- Carbohydrates 28.79 (g) of which sugars 14.12 (g)
- Proteins 3.42 (g)
- Fat 6.34 (g) of which saturated 2.93 (g)of which unsaturated 2.11 (g)
- Fibers 1.99 (g)
- Sodium 37.57 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pumpkin and Amaretti Cake
- 2 eggs
- 3/4 cup sugar
- 3/4 cup pumpkin (cleaned)
- 1/4 cup butter (melted)
- 1 1/4 cup flour
- 2.1 oz amaretti
- 1/3 cup chocolate chips
- 1/2 packet baking powder (8 grams)
- to taste powdered sugar (for decorating)
What you need to prepare the Pumpkin and Amaretti Cake
- Mixer
- Cake Pan
- Food Processor
How to prepare the Pumpkin, Amaretti, and Chocolate Cake
Clean the pumpkin by removing the skin, seeds, and internal filaments. Cut it into small cubes. Place the pumpkin in a food processor and add the amaretti, keeping 4 aside to decorate the cake before baking.
Whisk the 2 whole eggs with the sugar for 7-8 minutes until the mixture is light and fluffy. Add the pumpkin and amaretti cream and the melted butter. Mix.
Add the sifted flour and baking powder and mix. Finish the preparation by adding 2/3 of the chocolate chips and simply mix with a spatula to incorporate them into the batter.
Pour the batter into a 20 cm (8-inch) diameter cake pan, preferably with a removable base. Sprinkle the reserved chocolate chips and crumbled amaretti on top.
Cook the Pumpkin and Chocolate Cake in a preheated oven at 356°F (180°C) in static mode for 35-40 minutes. Always perform the toothpick test to check the cake’s internal baking. Let it cool before unmolding it onto a serving plate and decorate with powdered sugar as desired.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
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The Pumpkin Cake stays soft and fluffy for 2-3 days in a container.
If you prefer, you can substitute the chocolate chips with 80 grams of chopped dark chocolate.
Also read the recipe for the Soft Nutella Cake and the recipe for the Soft Jam Tart
Your Questions
Can I substitute butter with oil?
Yes, with 50 ml of light olive oil or vegetable oil.
What can I substitute for amaretti?
With 70 grams of ground almonds or plain cookies.
