Chocolate, Pecan and Pumpkin Cake
Pity the poor old pumpkin. Abundant and plentiful in the two weeks before Halloween when everybody wants to be its friend, only to be granted 'billy no mates' status the day after, and disappearing into the great pumpkin graveyard in the sky.
It did make me think that surely we, and I, could do more with a pumpkin at than just turning it into a lantern. With perfect timing a few weeks ago when pumpkins were everywhere, I came across this unusual spiced chocolate cake by accident, and it immediately intrigued me. Pumpkin I have used to make soup (yum) and pie (not that fussed, to be honest), but never cake. I love chocolate in all its forms and am always drawn to rich, dark chocolate cakes which are a little out of the ordinary.
Chocolate, pumpkin, and cinnamon are all flavours that work in any combination, so it makes sense that they all work together. Pumpkin adds a richness and sweetness, as well as moisture to what is quite a solid, but not heavy, cake. Pecans add crunch, while cinnamon lends a spicy and exotic warmth that is so right and comforting at this time of year.
This is a proper, dark, grown up chocolate cake and I think a slice of this is best served on a cold afternoon, cosy under a blanket, watching a black and white movie, with a cup of tea, and as always, a dollop of whipped cream.
For the Cake
(adapted from Chocolat by Eric Lanlard)
125g pecan nuts
225g dark chocolate (70% cocoa solids), roughly chopped
150g unsalted butter
3 medium eggs
275g dark muscovado sugar
275ml water
3 tsp vanilla extract
250g self-raising flour, sifted
3 tsp cinnamon
100g peeled, deseeded pumpkin, grated
To Decorate
extra whole pecan nuts (optional)
Cocoa powder or icing sugar for dusting
You will need a 23cm / 9in diameter springform cake tin, greased and lined with baking paper
1. Preheat the oven to 170C / 150C fan / 325F / Gas 3.
2. Toast the pecan nuts in a dry frying pan over a low heat for about 10 minutes until they have deepened in colour slightly and begin to release their nutty fragrance. Keep an eye on the nuts during this time as they can easily burn. A little moving around with a spoon or shaking the pan from time to time doesn't hurt. Leave them to cool, and then roughly chop.
3. Put the chocolate and butter into a heatproof bowl and place over a saucepan of barely simmering water until melted (make sure that the surface of the water does not touch the bowl). Beat the melted mixture until combined.
4. In a bowl whisk the eggs and sugar together for about 5 minutes until thick and creamy. Continue whisking while adding in the melted chocolate and butter, and then add in the water and vanilla.
5. Stir the cinnamon into the sifted flour, and fold into the chocolate mixture until smooth, followed by the grated pumpkin and chopped pecan nuts.
6. Pour the mixture into the prepared tin and decorate with whole pecans if you wish.
7. Bake for 1 hour 10 minutes, or until a skewer comes out clean when inserted into the centre. Leave the cake to cool in the tin for about 10 minutes, then turn out on to a wire rack to cool completely.
8. When the cake is cold, wrap it in cling film and foil and keep at room temperature for at least 24 hours before eating, and before serving, dust with cocoa powder or icing sugar.
Baking Notes
The original recipe calls for a teaspoon of cayenne pepper to be stirred into the pecan nuts before toasting, but I actually omitted this, mainly because it didn't really appeal. However, when I make it again, I will be brave and add it. You never know, it might be a 'taste sensation'!
Noted in the ingredients list is that you can use butternut squash as an alternative to pumpkin. It does exactly the same job, and the bonus is that it is more readily available than pumpkin, and so much more easy to cut.
If you decide to try this cake I would love to know what you think of it. And if you do add the cayenne pepper.....well done!
