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Recipe of Pumpkin Chocolate Cake
Recipe

Pumpkin Chocolate Cake

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The favorite dessert for adults and children, chocolate and pumpkin cake, a delicious recipe for this season.
Learn more about Kiwilimón

Ingredients

8 portions
  • 8 cake pan, individual
  • 500 grams bittersweet chocolate, unsweetened, warm
  • 500 milliliters sugar free whipping cream, soy, fat-free and beaten until stiff
  • 2 cans pumpkin filling, unsweetened organic
  • 5 drops vegetal color additive, orange
  • 1/2 teaspoons ginger, powdered
  • 1/2 teaspoons nutmeg, ground
  • 1/2 teaspoons ground clove
  • 1 teaspoon vanilla essence
  • 1 teaspoon cinnamon powder
  • 1 cup Splenda, granulated
  • 1/2 cups orange juice
  • to taste chocolate, to decorate

Preparation

Put the chocolate in a bain-marie and a little before it is completely melted, remove from heat and stir vigorously until cold.
Grease the molds with corn oil and remove the excess oil with a thick napkin.
In the greased molds, place a layer of chocolate and freeze for 3 minutes, repeat the process 3 more times until a layer of chocolate 5 millimeters thick is formed. Unmold and reserve.
Whip the cream until thickened, add the pumpkin, seasonings, juice and SPLENDA® Granules, add the food coloring and mix.
With this mixture, fill the cakes and refrigerate.
Place a little melted chocolate in a pastry bag and cut the tip with the help of scissors, form 4 circles one inside the other on the orange cake and pull to the sides to form a spider web.

PRESENTATION

Serve them and enjoy!

TIPS

If you prefer to make the pumpkin filling natural, boil the pumpkin, peeled and seedless for 10 hours over low heat with a cinnamon stick and 1 cup of SPLENDA® Granulated, grind completely until forming 2 cups of filling.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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