Pumpkin pie with chocolate icing

Name: Pumpkin pie with chocolate icing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 7-10 Tbsp Grease; 1 (200 g) Cup of whipped cream; 750 g Pumpkin (e.g. butternut or Hokkaido pumpkin); 1 (250 g) Package soft butter; 1 1/4 (each 200 g) Cup of sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 6 Eggs (Gr. M); 2 (200 g each) beaker flour; 1 package Baking Powder; 1 (100 g) Bag of ground almonds; 2 (200 g) Dark chocolate bars; 7-10 Tbsp Cocoa

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

7-10 Tbsp Grease
1 (200 g) Cup of whipped cream
750 g Pumpkin (e.g. butternut or Hokkaido pumpkin)
1 (250 g) Package soft butter
1 1/4 (each 200 g) Cup of sugar
1 package Vanilla sugar
7-10 Tbsp Salt
6 Eggs (Gr. M)
2 (200 g each) beaker flour
1 package Baking Powder
1 (100 g) Bag of ground almonds
2 (200 g) Dark chocolate bars
7-10 Tbsp Cocoa

Directions

1
Grease a fat pan (approx. 32 x 39 cm; deep baking tray). Pour the cream into a small pot and cover and chill for the pouring. Wash the cream cup, dry it and use it as a measuring cup.
2
Quarter the pumpkin, remove seeds and fibers, peel if necessary, then grate. Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: see manufacturer).
3
Cream butter, sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Mix flour, baking powder and almonds and stir in 2 portions. Stir in pumpkin flakes.
4
Put the dough on the fat pan and smooth it down. Bake in the hot oven for about 25 minutes. Remove from the oven and let it cool down.
5
Coarsely chop the chocolate for the icing. Melt in the cream while stirring at low heat. Remove from the stove. Let it cool down for about 5 minutes, stirring more often. Spread thinly on the cooled cake.
6
Refrigerate for about 3 hours. Dust with cocoa.