Wondering what to offer your Halloween guests apart from the usual stuff?
Martino Neglia, dessert chef at Masseria Torre Coccaro, created something special that guarantees a WOW effect: a Pumpkin Cake! Here’s the recipe, feel free to cook along and, if you like, send us your own personal pumpkin creations.
Happy, funny, spooky Halloween everybody!
Pumpkin and Chocolate Cake by Martino Neglia, Coccaro
For the cake:
200 g pumpkin
150 g sugar
150 g Flour
100 g Corn Oil
100g Chocolate Drops
16 g Yeast
For the chocolate cream:
500 g custard
125 g dark chocolate
Cut the pumpkin into slices and arrange them on a baking pan covered with baking paper. Cook in the oven at 180 degrees for about 30 minutes. Shake it in a blender (if the pumpkin is found to be very liquid, let it drain in a sieve). Add the eggs, sugar, oil, a pinch of salt and blend. Mix with flour, yeast and blend, then pour into a bowl and add the chocolate drops, mix well with a big spoon. Pour the mixture into a greased and floured cake pan and bake in a preheated oven at 180 degrees for about 40 minutes or until cooked (depends on the humidity of the pumpkin). For the finish create a pumpkin cake filled with chocolate cream and complete it with sugar paste.