Pumpkin pie from the tray with chocolate icing

Name: Pumpkin pie from the tray with chocolate icing
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 1 Cup (250 g) Whipped cream; 750 g (approximately 550 g net) Butternut pumpkin; 1 sachet (250 g) Butter; 1 (250 g) Cup of sugar; 1 package Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 2 (200 g each) beaker flour; 1 package Baking Powder; 1 (100 g) Bag of ground almonds; 2 1/2 (100 g each) Dark chocolate bars; 2 cubes (25 g each) Coconut oil (e.g. palm oil); 1-1 1/2 Tbsp Cocoa powder; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

1 Cup (250 g) Whipped cream
750 g (approximately 550 g net) Butternut pumpkin
1 sachet (250 g) Butter
1 (250 g) Cup of sugar
1 package Vanillin sugar
1 pinch Salt
6 Eggs (size M)
2 (200 g each) beaker flour
1 package Baking Powder
1 (100 g) Bag of ground almonds
2 1/2 (100 g each) Dark chocolate bars
2 cubes (25 g each) Coconut oil (e.g. palm oil)
1-1 1/2 Tbsp Cocoa powder
7-10 Tbsp Grease

Directions

1
Pour the cream into a saucepan and chill. Wash the cream cup and dry. Clean the pumpkin, remove the seeds. Peel and grate pumpkin. Put butter, sugar, vanillin sugar and salt in a mixing bowl and whisk until creamy. Stir in eggs one at a time
2
Mix flour, baking powder and almonds and stir into 2 portions. Stir in pumpkin. Pour the dough onto a greased fat pan, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove from the oven, place on a cake rack and let cool off
3
In the meantime, roughly chop the chocolate and coconut oil. Heat cream, do not boil! Add chocolate and coconut oil and dissolve in it over a low heat while stirring. Remove from the stove and let it cool down. Spread the icing evenly on the cooled cake. Leave to dry for about 2 1/2 hours. Dust with cocoa and cut into pieces
4
waiting time approx. 4 1/2 hours