Chocolate pumpkin pie

Name: Chocolate pumpkin pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 1/2 small butternut pumpkin (gross 325 g, net pure flesh 235 g); 150 g Dark chocolate; 150 g Butter or margarine; 225 g Flour; 350 g demerara sugar; 1 pinch Salt; 25 g Cocoa powder; 2 TEASPOONS Baking Powder; 2 packages Bourbon vanilla sugar; 4 Eggs (size M); 2 TABLESPOONS Quince Jelly; 375 g Icing sugar; 2 Protein (size M); 2-2 1/2 TABLESPOONS Orange juice; 7-10 Tbsp yellow, red and blue food colouring; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Paper and pins

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

1/2 small butternut pumpkin (gross 325 g, net pure flesh 235 g)
150 g Dark chocolate
150 g Butter or margarine
225 g Flour
350 g demerara sugar
1 pinch Salt
25 g Cocoa powder
2 TEASPOONS Baking Powder
2 packages Bourbon vanilla sugar
4 Eggs (size M)
2 TABLESPOONS Quince Jelly
375 g Icing sugar
2 Protein (size M)
2-2 1/2 TABLESPOONS Orange juice
7-10 Tbsp yellow, red and blue food colouring
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
7-10 Tbsp Paper and pins

Directions

1
Remove the seeds of the pumpkin with a tablespoon. Peel the pumpkin and grate roughly. Chop the chocolate. Melt the fat in a small pot. Take it off the stove and let it cool down a bit. In the meantime mix flour, sugar, salt, cocoa, baking powder and vanilla sugar. Put the eggs into a mixing bowl and whisk until creamy.
2
Let the fat run in while stirring. Stir in the flour mixture well with the whisks of the hand mixer. Add chocolate and pumpkin and stir in. Grease the hollows of a large pumpkin mould (2 hollows of 1250 ml) well and sprinkle with flour. Halve the dough, spread it into the hollows and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Cover the cakes with aluminium foil about 10 minutes before the end of the baking time. Then take them out of the oven, place them on a grid and let them cool in the mould for about 40 minutes. Carefully turn out of the tin and let it cool down on a grid. Warm the jelly in a small pot and let it cool down for about 10 minutes. Spread the jelly on the smooth side of one cake, place the second cake on top to form a pumpkin. For the icing, sieve icing sugar into a bowl. Mix the icing sugar, egg white and orange juice with the whisk of the hand mixer.
3
Cover the cakes with aluminium foil about 10 minutes before the end of the baking time. Then take them out of the oven, place them on a grid and let them cool in the mould for about 40 minutes. Carefully turn out of the tin and let it cool down on a grid. Warm the jelly in a small pot and let it cool down for about 10 minutes. Spread the jelly on the smooth side of one cake, place the second cake on top to form a pumpkin. For the icing, sieve icing sugar into a bowl. Mix the icing sugar, egg white and orange juice with the whisk of the hand mixer. Colour orange with food colouring. Cover the pumpkin all around with it and let it dry. Cut out eyes and mouth from paper (round or square as you like). Carefully pin the pumpkin onto the icing of the pumpkin with pins. Score the icing with a small kitchen knife, remove the paper and carefully lift the icing out until it reaches the surface of the cake. Arrange the cake on a paper doily
4
Colour orange with food colouring. Cover the pumpkin all around with it and let it dry. Cut out eyes and mouth from paper (round or square as you like). Carefully pin the pumpkin onto the icing of the pumpkin with pins. Score the icing with a small kitchen knife, remove the paper and carefully lift the icing out until it reaches the surface of the cake. Arrange the cake on a paper doily
5
waiting time approx. 4 1/2 hours