Portions: 6 to 8
Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients
- 500 g (17 oz) pumpkin purée
- 3 eggs
- 50 ml (10 tbsp.) sugar
- 160 ml (4 tbsp) Amaretto
- 90 ml (6 tbsp) flour
- 60 ml (4 tbsp) baking powder (baking powder)
- 250 ml (1 cup) 35% cream
- 1 pinch salt
- 250 ml (1 cup) Cacao Barry dark chocolate chips
Preparation
- Preheat oven, rack in center, to 180°C (350°F).
- Allow the pumpkin purée to drain in a sieve for 60 minutes.
- In a bowl, whisk together eggs, sugar and Amaretto.
- Stir in flour, baking powder, pumpkin purée, 35% cream and salt.
- Add the chocolate chips and mix well.
- Pour the mixture into a buttered and floured tin, cover with aluminium foil and bake for 45 minutes.
- Leave to cool before unmolding.
